Thoroughly wash cucumbers. Using an 8 Inch Chef Knife, slice them into your desired shape—spears, deli slices, cubes, circles—or you can leave them whole.

Place garlic, dill, peppercorns, and crushed red pepper flakes or mustard seeds (if using) in the bottom of a clean mason jar. Put your cucumbers on top and set aside.

Pour the water and vinegar of choice into a Stainless Clad Saucepan and bring to boil over medium heat. When the liquids are boiling, add in salt and sugar (if using). Stir until they fully dissolve.

Remove the Saucepan from heat and let its contents cool to room temperature.

Once the brine is cool, pour it over the cucumbers and aromatics in the mason jar. Make sure the cucumbers are completely submerged. Seal the jar and place in the fridge for 4-6 days to develop the best flavor.

These pickles will last in the fridge for about 2 months.