Add the cucumber, peppercorns, garlic and dill to a clean large jar (like this) and set aside.

Combine the water, apple cider vinegar, salt and coconut sugar in a pot and whisk well. Set over medium heat and bring to a low boil to allow the salt to dissolve.

Remove the brine from the heat and allow to cool for 5 minutes before pouring the brine over the cucumbers in the jar. Allow to cool before adding the lid and transferring to the fridge.

Allow the pickles to sit in the fridge before enjoying them. These stay fresh in the fridge for 2-3 weeks.