Rinse the cucumbers thoroughly under cold water. Remove any dirt from the skin. Dry them with a clean kitchen towel before slicing into spears.

Cut each cucumber lengthwise into four equal spears. Try to keep the pieces similar in size so they pickle evenly and stay crunchy.

Place fresh dill sprigs and sliced garlic into the bottom of a large glass jar. Add peppercorns and red pepper flakes if desired.

Arrange the cucumber spears inside the jar. Pack them snugly but avoid crushing them. Leave a small space at the top.

In a small saucepan, combine water, vinegar, salt, and sugar. Stir continuously over medium heat until the salt and sugar dissolve completely.

Remove the saucepan from the heat. Let the brine cool for several minutes. It should be warm but not boiling hot.

Carefully pour the prepared brine into the jar. Ensure every cucumber spear is fully submerged in the liquid for proper pickling.

Secure the lid tightly on the jar. Gently shake it to distribute the seasonings throughout the cucumbers and brine mixture.

Place the sealed jar in the refrigerator. Allow the pickles to chill for at least twenty-four hours before tasting them.

After one day, taste the pickles. For stronger flavor, wait another day or two. The garlic and dill become more noticeable over time.