Combine vinegar, sugar, salt, and water in a saucepan or small pot over medium low heat. Stir and simmer until sugar and salt have dissolved, 2-3 minutes.
Set the brine aside while you fill jars with cut cucumbers. Layer the cucumbers in the jars with whole garlic cloves, dill, peppercorns, or any other flavorings you’re using before pouring in the brine.
Pour the slightly cooled brine into each jar until it covers the cucumbers. Store in the fridge and allow cucumbers to pickle for at least 24 hours and up to 7 days.
Notes
If using slicing cucumbers instead of pickling cucumbers, they may become mushy if they are sliced too thinly
Add thinly sliced ginger for a spicier pickle
Double the sugar in this recipe if you like your pickles more sweet than sour