Slice the cucumbers in 1/4" thick chips. Toss with the dill and set aside in a heat-proof bowl.
In a small pot, bring the water and vinegar to boil over medium-high heat, then add the remaining ingredients. Stir until well combined and the sugar and salt dissolve.
Pour the liquid over the pickles. Stir or toss to evenly coat the cucumbers. Let sit until cool, then transfer to a jar or resealable container and refrigerate. Ready to serve as early as the next day and up to four weeks.
Recipe by Brandi Koskie; photos by Kacy Meinecke