Wash cucumbers thoroughly
Trim the ends of the cucumbers
Slice cucumbers if desired, or leave them whole
Sterilize clean jars and lids
Place dill, garlic, peppercorns, mustard seeds, and other desired spices into the jars
Pack cucumbers tightly into the jars
Combine vinegar, water, salt, and sugar in a pot
Bring the brine to a boil and stir until the salt and sugar dissolve
Pour the hot brine over the cucumbers, covering them completely
Remove air bubbles by tapping the jars or using a clean utensil
Wipe the jar rims clean
Seal the jars with lids
Let the jars cool to room temperature
Refrigerate for quick pickles or process in a boiling water bath for shelf-stable pickles
Wait several days before eating for best flavor