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Slice the cucumbers into ¼ inch slices and pack them into a cleaned pint-sized jar, leaving ½ inch of head space.
Add the vinegar, water, garlic, salt, honey, peppercorns, dill and bay leaf to a large pan – along with the chili flakes and sliced hot peppers if you’re making a hot version.
Bring the mixture to a quick boil, then remove from heat and cool slightly.
Pour the brine into the jar over the cucumbers and cap tightly.
Refrigerate overnight to let the flavors develop. They will develop even more as time goes by.