If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.
Cut the cucumbers into 1-inch-square chunks, and place in a heat-proof bowl with 12 to 15 sprigs of dill. Set aside.
Place peppercorns, vinegar, salt, and sugar in a small saucepan over medium heat. Cook until salt and sugar dissolve, 1 to 2 minutes. Add the garlic, and bring to a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and serve.
These pickles will keep, refrigerated in an airtight container, three to five days.