In a small pot or sauce pan, add the vinegar, water, cane sugar, pickling salt, shallot, dill, peppercorns, and garlic. Bring to a boil and stir until sugar and salt have dissolved. Remove from the heat.
In a clean glass jar, layer the cucumbers with the larger ingredients in the brine like the shallot, garlic cloves, dill, etc until everything is in the jar. Pour the hot liquid into the jar. Put the lid on the jar, make sure it is securely fastened, and leave the jar on the counter to come to room temperature. Once at room temp, place the jar in the refrigerator for a few days before you dive in. Pickles will last for 3-4 weeks in the fridge.