This taste remarkably like a fairly cult-favorite refrigerator section pickle you can buy at Costco
In your saucepan combine the vinegar, salt, water, garlic, sugar, mustard seeds and peppercorns in your sauce pan - bring to a simmer.
While you wait for your ingredients to come to a simmer - slice your cucumbers about 1/4" thick - i actually do mine just over 1/4" as I like a thicker, crisper pickle. You can also do spears if you prefer.
Slide a few sprigs of the dill into the jar and tuck against the side. Be generous with the dill here - it will make a difference. Pack in your cucumbers. Don't be afraid to really pack them in there - they'll shrink and smush as they "cure".
When your ingredients come to a boil, stir it up well and remove from heat - let it cool. Room temp is best - but "touchable" warm is ok as well.
When your brine has cooled, divvy the liquid up between the 2 jars, and divide the mustard seeds, peppercorns and garlic up between the jars.
If your liquid didnt fill the jars - cram in a few more cucumber slices and/or top off with water.
Screw the lid on and put in the fridge for 48 hours, then taste - if they're uber-vinegar-ey but not garlicy/dill flavored, let sit another day. I've never had to let them sit longer, but I like a sharp pickle
You can use pickling cucumbers if you can get them - its hard to find them. English cucumbers are always available. I tried this with regular American/US cucumbers and they got really mushy. Do not recommend.
I made both Dills and Bread & Butter - shown in this photo - will share the B&B pickle recipe at another time.