Bring water, vinegar and salt to a boil in a large stock pot. Boil 10 minutes. Add a sprig of dill into 9 sterilized quart jars. Pack cucumbers in jars leaving ½ inch headspace at the top. Place dill, garlic cloves and peppers into each jar. Ladle hot vinegar mixture into jars, leaving ½-inch headspace. Turn jars to remove bubbles. Wipe rims. Add lid and ring on each jar. Place jar into canner, ensuring they are completely covered with water. Bring to a boil. Process for 15 minutes. Remove jars and cool.