In a bowl, stir together the water, vinegar, salt, and sugar until the salt and sugar completely dissolve. Slice your veggies (I used a large cucumber and a few radishes) into super thin in coins, matchsticks, or wedges. How you choose to slice them may affect how crisp they will stay after pickling.
Fill your clean jars with the veggies, sliced pepper, peppercorns, and dill. Fill with the vinegar solution. Seal the jars and refrigerate for at least two days (up to two weeks).
The longer the pickles sit in the refrigerator the more pickled they will become. Enjoy!