Score the sides of them with a fork making long lines on the cucumbers. (Optional, but allows the brine to penetrate better).
Slice the cucumber (and other veggies if you choose).
Place the sliced cucumbers, dill, garlic and/or any other veggies you choose in a large bowl.
Sprinkle the sugar and salt over the veggies. Give them a stir and allow them to sit for about an hour. (This will cause them to release their liquid).
Pour the vinegar over the watery cucumbers and give it a stir.
Place them in the fridge for about 4 hours before eating.
Store in airtight containers or jars in the fridge for up to 2 months.
Notes
It may seem like a lot of salt and sugar in this recipe, but remember, you are not consuming all of that. It is just to make the brine which you will not be eating.
Make sure to put it in a very clean airtight container and keep it in the refrigerator to increase the length of freshness.
Make sure to keep them in the refrigerator, these are not shelf-stable pickles.