Start by ensuring your mason jar is clean and dry. Place a few sprigs of fresh dill at the bottom of the jar.

Wash your pickling cucumbers thoroughly and slice them into rounds or spears about 1/8-inch thick. Pack tightly into the jar, leaving space for the brine.

In a saucepan, combine equal parts white vinegar and water along with the kosher salt, minced garlic, whole peppercorns, and crushed red pepper. Stir until it boils and the salt dissolves, about 5–7 minutes.

Carefully pour the hot brine over the cucumbers in the jar, ensuring they are fully submerged. Add more water if necessary.

Allow the jar to cool to room temperature before sealing it with a lid, about 30 minutes. Then refrigerate for at least 24 hours before tasting.

Let your pickles marinate for a minimum of 24 hours for the best flavor, and store in the refrigerator for up to 3–4 weeks.