Prepare the ingredients: thoroughly wash the cucumbers and slice into 1/4-inch slices or spears. Smash the garlic cloves and separate the dill from the thick stems. Sanitize the mason jars by running them through the dishwasher.

Prepare the brine: combine the water, white vinegar, kosher salt, and sugar in a medium saucepan. Bring to a boil, swirling to dissolve the sugar and salt. Remove from the heat and cool to room temperature.

Make the pickles: layer the cucumbers with the dill, smashed garlic, and peppercorns in the jars. Do not pack too tight — leave room for the brine. Add enough brine to cover the cucumbers. Seal with an airtight lid and refrigerate. The flavor is best after at least one week, but they can be eaten any time. They keep at least 4 to 6 weeks after that.