Pour water, vinegar, salt, and sugar in large pot on stove top.

Give the liquid a few stirs and then bring to a boil over medium heat.

Once the liquid boils, stir it until the salt and sugar dissolve (this should not take but a few seconds!). Remove from heat and set aside.

Remove the stem from each jalapeno. Slice each jalapeno longways into fourths. Don't remove the seeds! Place each jalapeno (four slices) into each mason jar.

Peel each clove of garlic. Place two cloves (whole) into each mason jar.

Place 3 sprigs of dill into each mason jar.

Slice cucumbers (you can see from the pictures that I do not slice mine very thin) and distribute evenly into each mason jar.

Wait until vinegar and water mixture is at room temperature to pour into the jars. Fill the jars to the very top with the liquid and twist on the lid.

Place in refrigerator for *at least* 4-5 days before consuming! They need time to pickle and to soak up all that flavor in the fridge! They'll still be slightly crunchy, but they'll have a ton of flavor!