Wash the cucumbers thoroughly and slice them into spears, chips, or leave them whole, depending on your preference.

In a medium saucepan, combine water, white vinegar, kosher salt, and sugar. Heat over medium heat and stir until the salt and sugar dissolve completely. Remove from heat and allow the brine to cool slightly.

Prepare your jars by sterilizing them in boiling water or running them through the dishwasher. Make sure they are completely dry before use.

Divide the garlic, dill sprigs, peppercorns, mustard seeds, and red pepper flakes (if using) evenly between the jars.

Pack the cucumbers tightly into the jars, leaving about 1 inch of space at the top.

Carefully pour the warm brine into each jar, covering the cucumbers completely. Leave about 1/2 inch of headspace at the top of the jar.

Seal the jars tightly with lids and let them cool to room temperature before refrigerating.

Refrigerate the pickles for at least 24 hours to allow the flavors to develop. For best results, wait 2-3 days before enjoying.