Wash the cucumbers and slice them into your preferred shape, either rounds or spears.

In a saucepan, combine the water, white vinegar, sugar, sea salt, crushed garlic, dill seeds, and black peppercorns. Bring the mixture to a gentle boil.

Remove saucepan from heat and let it cool down slightly.

Place the cucumber slices into clean jars and pour the pickling liquid over them, ensuring they’re completely submerged.

Seal the jars tightly and let them cool to room temperature before transferring them to the fridge.

For the best flavor, let the pickles sit for at least 24 hours before enjoying. They taste even better after a few days!