In a medium saucepan, combine vinegar, water, pickling salt, and optional sugar. Heat over medium heat, stirring until dissolved, about 3-5 minutes.

While the brine cools, rinse cucumbers under cold water, trim ends, and cut into desired shape.

In sterilized jars, divide garlic, dill, and any optional spices evenly.

Pack cucumber slices tightly into jars over the flavorings, leaving about an inch of headspace.

Pour the cooled brine over cucumbers, ensuring they're fully submerged. Seal jars and gently shake.

Let jars cool at room temperature for about an hour, then transfer to the refrigerator.