Ingredients:
– 4 cups cucumbers, sliced into rounds or spears
– 2 cups white vinegar
– 2 cups water
– 3 tablespoons sugar
– 2 tablespoons salt
– 4 cloves garlic, peeled and smashed
– 1 teaspoon mustard seeds
– 1 teaspoon black peppercorns
– 1 teaspoon dill seeds
– Fresh dill sprigs (optional)
– Red pepper flakes (optional, for a spicy kick)

Instructions:

1. Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them into rounds or spears, depending on your preference.

2. Make the Brine: In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly.

3. Pack the Jars: In clean, sterilized jars, place the garlic cloves, mustard seeds, black peppercorns, dill seeds, and fresh dill sprigs. If you like a bit of heat, add a pinch of red pepper flakes. Pack the cucumber slices or spears tightly into the jars.

4. Add the Brine: Pour the brine over the cucumbers, ensuring they are fully submerged. Leave about 1/2 inch of space at the top of the jars.

5. Seal and Store: Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the jars. The pickles will be ready to eat in about 24 hours, but they improve in flavor over a few days.

6. Enjoy: Your homemade pickles can be stored in the refrigerator for up to 2 months.

Feel free to customize the recipe by adding other spices or herbs to suit your taste!