Wash the cucumbers well and trim both ends. Slice them into spears or thick rounds, depending on your preference. I usually choose spears because they hold their shape nicely and stay pleasantly crunchy.

Add a few fresh dill sprigs and sliced garlic to the bottom of a clean glass jar. Pack in the cucumber pieces snugly, but leave enough room for the pickle brine to flow around them.

Tuck the remaining dill and garlic between the cucumbers. Add the peppercorns, mustard seeds, red pepper flakes, and bay leaf so the seasonings are distributed throughout the jar.

Slowly pour the cooled vinegar brine over the cucumbers until they’re completely covered. Leave a little space at the top of the jar, then gently press down any cucumbers that are floating above the liquid.

Seal the jar tightly with the lid and place it in the refrigerator. Let the cucumbers soak in the brine for at least 24 hours so they have time to develop that tangy garlic-and-dill flavor.

For a stronger flavor, wait about 48 hours before serving. I know it’s tempting to grab one early, but that extra day gives the garlic, dill, and spices more time to work their way into the cucumbers.