1. Sterilize canning jars, lids and screw bands according to manufacturers directions.
2. Simmer vinegar, salt, water, sugar in large nonaluminum saucepan.
3. In one sterilized jar at a time, place 1/4 teaspoon each dill and celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with cucumbers. Pour hot vinegar mixture into jars, leaving 1/2-inch headspace. Cover with lids; screw on bands. Process jars in large pot simmering water for 5 minutes; water should cover jars by 1 inch. Remove jars to rack to cool. Test seals. Store in cool, dark place for at least 6 weeks.