Step 1: Wash and prepare your cucumber. Slice it into rounds or spears, depending on your preference. For extra crispness, you can soak the cucumber in ice water for 15-30 minutes before proceeding, then drain thoroughly.
Step 2: Divide the smashed garlic, fresh dill, mustard seeds, black peppercorns, and red pepper flakes (if using) evenly between two clean pint-sized glass jars. Tightly pack the sliced cucumbers into each jar.
Step 3: In a small saucepan, combine the white vinegar, water, pickling salt, and granulated sugar (if using). Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
Step 4: Carefully pour the hot brine over the cucumbers and spices in the jars, ensuring all vegetables are fully submerged. Tap the jars gently on the counter to release any trapped air bubbles. Fill to within 1/2 inch of the rim.
Step 5: Securely place the lids on the jars. Allow the jars to cool completely to room temperature on your counter. Once cool, transfer the jars to the refrigerator.
Step 6: The pickles will be ready to eat in as little as 24 hours, but their flavor will deepen and develop over 2-3 days. Enjoy these easy pickle recipes for up to 3-4 weeks when stored in the refrigerator.