Instructions:

1. Prepare the Jars:

   • Sterilize a clean glass jar (16-oz or pint-sized) by boiling it or running it through a dishwasher.

2. Pack the Jar:

   • Layer the cucumber slices, garlic, dill, red pepper flakes, peppercorns, and mustard seeds in the jar.

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3. Make the Brine:

   • In a saucepan, combine water, vinegar, salt, and sugar (if using). Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool slightly (about 5 minutes).

4. Pour the Brine:

   • Carefully pour the warm brine over the cucumbers, leaving about ½ inch of headspace. Seal the jar tightly.

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5. Cool & Refrigerate:

   • Let the jar cool to room temperature, then refrigerate for at least 24 hours before eating (48 hours for best flavor).

6. Enjoy!

   • These pickles will keep in the fridge for up to 2-3 weeks.