1. Cut the cucumbers into 1" slices, and place in a heat-proof bowl with 12 to 15 sprigs of dill. Set aside.
2. Place the peppercorns, vinegar, salt, and sugar in a small sauce-pan over medium heat. Cook until the salt and sugar dissolves, 1 to 2 minutes. Add the garlic, and bring to a boil. Remove from heat and pour hot mixture over reserved cucumbers. Let stand at least 30 to 40 minutes (the longer, the better) and serve.
They are best kept in the refrigerator in an air tight container.
Note: This recipe from Frank Calise