Wash cucumbers and cut into spears or slices. Pack into a wide-mouth pint-sized canning jar, or any clean glass jar. Since these are refrigerator pickles a canning jar is not necessary. Tuck several sprigs of dill in between the cucumbers.
In a non-reactive saucepan (see note), combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, and peppercorns. Bring to a boil and stir until the salt and sugar are dissolved. Remove from heat and cool to room temperature.
Pour liquid over cucumbers in the jar. Make sure to include all the mustard seeds, peppercorns, and garlic. (If making multiple jars, include two cloves of garlic per jar and divide the mustard seeds and peppercorns approximately evenly between jars.) If you are using a slightly larger jar and the liquid doesn't fully cover the pickles, fill the rest of the jar up with water.
Close the jar and refrigerate for a minimum of 24 hours but preferably 48 hours. Enjoy!
To make more than one jar, adjust the slider at the top of the recipe to however many jars you'd like to end up with! To quickly cut even slices of cucumbers (straight or crinkle cut), you can use a mandoline like this one. You can also use a crinkle cut knife.These are not shelf-stable, so they will need to be kept in the refrigerator. They should keep in the refrigerator for about two months, if you don't eat them all before that! Non-reactive saucepans: Use a pot made of stainless steel, enamel, glass, or nonstick surface to make the brine. If you use a reactive material like copper, aluminum, or iron, it may leech a metallic taste into your pickles. Read more here.