Step 1: Prepare your cucumbers by washing them thoroughly. Trim off the blossom end (the end opposite the stem) to help ensure crispness. Slice them into spears, rounds, or chips as desired.
Step 2: Sterilize two pint-sized jars and their lids by washing them in hot, soapy water or running them through a dishwasher. Allow them to air dry or dry with a clean towel.
Step 3: To each pint jar, add 2 smashed garlic cloves, 2-3 sprigs of fresh dill, 1 teaspoon of mustard seeds, 1/2 teaspoon of black peppercorns, and optional red pepper flakes. Tightly pack the sliced cucumbers into each jar.
Step 4: In a medium saucepan, combine the 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. Reduce heat and keep warm.
Step 5: Carefully pour the hot brine over the packed cucumbers in each jar, ensuring the vegetables are completely submerged. Leave about 1/2 inch of headspace from the rim of the jar. Tap the jars gently on the counter to release any air bubbles.
Step 6: Seal the jars tightly with their lids. Allow the jars to cool completely to room temperature on your counter (this can take a few hours).
Step 7: Once cooled, transfer the jars to the refrigerator. Allow the pickles to chill and marinate for at least 24-48 hours before enjoying. The flavor will deepen over time. They will stay crisp and delicious for 3-4 weeks in the refrigerator.