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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 ¼" thick - i actually do mine just over ¼" 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