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Thinly slice cucumbers horizontally or lengthwise into quarters.
Divide cucumbers between 4 (8-ounce) or 2 (16-ounce) jars.
Add garlic, mustard seeds, peppercorns, and dill to each jar.
In a saucepan, heat water, vinegar, sugar, and salt over medium heat.
Stir until fully dissolved (about 1 minute).
Let cool slightly, then pour over cucumbers.
Let pickles cool to room temperature.
Refrigerate for best results.