Step 1: Wash cucumbers thoroughly. For extra crispness, you can soak cucumber slices or spears in ice water for 30 minutes. Drain well.
Step 2: Slice cucumbers to your desired shape and thickness (rounds, spears, or leave small gherkins whole).
Step 3: Distribute dill sprigs, smashed garlic cloves, and any optional peppercorns, mustard seeds, or red pepper flakes evenly among 4 clean pint jars.
Step 4: Pack the cucumber slices or spears tightly into the prepared jars.
Step 5: In a large saucepan, combine water, distilled white vinegar, pickling salt, and granulated sugar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
Step 6: Carefully pour the hot brine over the cucumbers in each jar, ensuring they are fully submerged. Leave about a 1/2-inch headspace from the rim of the jar.
Step 7: Gently tap the jars on the counter a few times to release any trapped air bubbles. If needed, top off with more brine.
Step 8: Place the lids on the jars. Allow the jars to cool completely to room temperature on your counter (this can take several hours).
Step 9: Once cooled, transfer the jars to the refrigerator. Allow the pickles to chill and for the flavors to meld for at least 24 hours before enjoying. They are best after 2-3 days and will last for several weeks in the refrigerator.