Wash two jars and lids in hot soapy water, rinse and let air dry. \tQuarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half. Slice the chili peppers and add to the jars. \tIn a bowl, combine the sugar,\u00a0 kosher salt and white vinegar. Mix until the sugar and salt dissolve. Add the water to the mixture. \tIn the two clean mason jars, tightly pack the cucumbers, garlic, fresh dill, chili peppers, peppercorns and seeds \tPour the brine mixture over the cucumbers. \tPlace the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.