Pack the pint jars with the zucchini slices and peeled garlic making sure to stuff the jars as full as you can. Place 2 springs of dill on the top.
In a small saucepan, bring the remaining ingredients to a boil and pour over the zucchini slices making sure to fill each jar to the very top (it is possible that you will need to make more pickling liquid depending upon how tightly you’ve packed the jars).
Refrigerate overnight or up to a month. Keep the pickles stored in the fridge.
Notes
Nutrition facts are calculated per jar, not necessarily per serving. But if you want to eat the whole jar and drink the brine, well .... that's up to you.