Cut the cucumbers into rings.
Add to them sugar, vinegar, salt, pepper, dill, minced garlic, butter. Stir and let stand for 4 hours. During this time, juice will stand out and the cucumbers are well saturated.
Put the cucumbers in sterile jars and pour the resulting juice. Cover and place in a pan with water, put a rag or stand on the bottom. After boiling, sterilize for 15 minutes over low heat.
Then roll up the cans, turn the lid down and cover with a blanket until the cans cool completely.