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Begin by washing your cucumbers and slicing them into spears or rounds. I prefer spears, but it’s up to you!
In a medium saucepan, combine the water, vinegar, salt, sugar, garlic, dill seed, black peppercorns, and red pepper flakes (if using). Bring to a boil and stir until the salt and sugar are dissolved.
Remove the saucepan from the heat and let it cool to room temperature.
While the brine cools, pack the cucumber spears or rounds into a quart-sized mason jar.
Once the brine has cooled, pour it over the cucumbers, making sure they are completely covered.
Seal the jar and refrigerate for at least 24 hours before enjoying.
These pickles will last in the refrigerator for up to 2 months, but trust me, they won’t last that long!