Canned cucumbers harvesting for winter

This culinary recipe is probably known to many, but I still want to share it, since it is the simplest of homemade recipes.
Greens are placed on the bottom of a three-liter jar, cucumbers are compactly stacked on top, a sprig of dill is placed on top. Then, carefully, boiling water is poured into the very middle of the jar in a thin trickle, we try to get boiling water as little as possible on the walls of the jar, then the walls will warm up evenly and the jar will not crack. We leave the jar, previously covered with a lid, for a while, until the water becomes lukewarm, about 10 minutes. After that, drain the water, add a couple of slices of chopped garlic to the jar, and prepare a marinade from the drained liquid. In a container with drained water, add salt, sugar and bring to a boil. As soon as the marinade boils, add vinegar and immediately pour it into a jar with cucumbers. Top up the jar to the very top, roll up the lid, turn the bottom up to warm up the lid and cover tightly. You can turn over and hide canned cucumbers for storage in a day. Any food in winter will taste better with cucumbers.