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Prepare the vegetables. Place the cucumbers, garlic, and jalapeños in a large bowl. The garlic and jalapeños can be chopped roughly—perfect precision isn’t necessary.
Fill the jars. Layer the cucumbers, jalapeños, garlic, and dill in clean jars, alternating the ingredients as you go.
Make the brine. Fill the bowl with boiling filtered water. If you need more liquid, add some cold water, making sure the mixture remains hot.
Season the brine. Add a generous amount of kosher salt and stir until dissolved. The brine should taste like ocean water. Taste and add more salt if needed—the saltiness of the brine will determine the saltiness of the finished pickles.
Pour and ferment. Pour the hot brine into the jars, making sure the vegetables are covered. Add peppercorns if using. Close the jars loosely—don’t seal them tightly, as they need a little room to release pressure.
Let the pickles develop. Leave the jars at room temperature. Depending on how the cucumbers are cut and the strength of the brine: After about 1 day, you’ll have crisp half-sour pickles. After about 2 days, they’ll be more fully pickled.
Refrigerate. Once the pickles reach your preferred level of sourness, transfer them to the refrigerator. Store chilled and enjoy.