Slice cucumbers into spears or keep whole if desired, I recommend spears
Boil water, cider vinegar and salt in a saucepan until salt has dissolved.
Place dill, thyme, peppercorns, garlic and chili pepper in sterilized quart jars.
Pack cucumber spears vertically in jar tightly together.
Pour hot brine over the pickles to within 1" of the rim and store in the refrigerator or, if canning, process in a waterbath for 10 minutes and follow all normal canning procedures.