Wash cucumbers well and slice into coins or spears. Pack into a large jar or several small jars. Add dill, garlic and peppercorns evenly to the jars. Set aside.
In a small saucepan, combine vinegar, sugar and water. Bring mixture to a boil and cook until sugar dissolves.
Pour vinegar mixture over the cucumbers and leave on counter top until liquid reaches room temperature. Place lids on jars and refrigerate. They are ready to eat after a day. Good for up to 1 month.