In a medium saucepan, combine vinegar, water and pickling salt. Mix to melt salt, and once it reaches a boil, remove it from the burner and let cool.
Meanwhile, slice your cucumbers how you’d like them pickled. You can do them tall and long, or I prefer them as ½” nuggets.
Add your garlic cloves, dill, peppercorns and mustard seed to your jars or instant pickler, then add sliced cucumbers on top until about ¾ full.
Add cooled brine over the pickles, making sure that the tops of all the cucumbers are completely covered, but leaving a little room at the top.
Cover with the lid, and if you’re using an instant pickler, use the vacuum pump to remove all the air from your pickles, then let them refrigerate for at least three hours for half-sour pickles, and overnight for full-sour pickles. If you’re doing it the old fashioned way, you’ll want to let them marinate for at least two days.
They should last and stay crispy for at least 1-2 months in the fridge.