In a medium sauce pan, stir in vinegar, water, sugar, salt, mustard seed and peppercorns. Bring to a slight boil and reduce heat to simmer for about 10 minutes. Remove and let cool for about 20 minutes.

Using maybe 3 large jars, slice or coin your cucumbers however you like. Fill each jar to 1/2. Then add some garlic, dill weed, a couple sprigs of fresh dill, and any pepper spices you are using. Repeat to fill the jars.

Using a funnel, pour the brine into each jar adding an equal amount of the peppercorns and mustard seed to each. Make sure you fill to the very top.

Tighten cap on top of each jar tightly and place into refrigerator. For best results, let them sit for a couple days before eating.