Scrub the cucumbers and trim the ends, then cut each cuke lengthwise into eight spears. Evenly distribute the spears in 2 quart-size or 3 pint-size canning jars, packing them snugly.
In a medium saucepan, combine the vinegar, water, sugar, salt, dill seeds, and peppercorns. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the salt and sugar have dissolved, about 8 minutes. Remove the pan from the heat and add the garlic and dill. Let the brine cool for 10 minutes.
Strain the brine through a mesh sieve into a liquid measuring cup, reserving the herbs, garlic, and spices. Cover the cucumbers in the jars with the brine, leaving about 1/2 inch of headspace. Add the reserved seasonings. Put on the caps and gently shake the jars to distribute the contents. Refrigerate the pickles overnight. They can be kept refrigerated up to one month.
*If you use pint-size jars, you will need only 1 1/2 pounds of cucumbers and will have a little brine left over.