In a small saucepan, combine 3/4 cup of white vinegar, 1.5 tablespoons of kosher salt, and 1 tablespoon of sugar. Heat over medium heat, stirring until the salt and sugar completely dissolve, about 3–5 minutes. Once dissolved, remove from heat and add 1.5 cups of filtered water, allowing it to cool to room temperature.

Wash 1 pound of pickling cucumbers, gently scrubbing to remove dirt. Trim off the blossom end and cut cucumbers into your preferred shape—halves, spears, or slices.

Take clean, sterilized jars and add 1/2 teaspoon of black peppercorns, 1/2 teaspoon of mustard seeds, and 4 crushed cloves of garlic to each jar. Place 2-3 sprigs of fresh dill into each jar.

Pack the prepared cucumber pieces tightly into the jars, ensuring they fit snugly but are not overly mashed. Leave about 1/2 inch of space at the top.

Pour the cooled brine over the packed cucumbers, ensuring they are fully submerged. Leave approximately 1/2 inch of headspace at the top.

Tightly secure the lids on the jars and refrigerate for at least 1-2 days before enjoying.