Wash mason jars with hot soapy water, dry, and set aside (you can also boil the jars in hot water for 10 minutes as well). If you’re short on time, I just ran mine through the dishwasher on quick wash.

Wash the cucumbers and fresh dill and pat dry.

Once dry, cut off the ends of each cucumber and cut into wedges.

Add one peeled garlic clove, 1/2 teaspoon of dill weed, 1-3 dill sprigs, and a pinch of red pepper flakes (optional) to each mason jar.

Fill each mason jar with the cucumber wedges.

Combine salt, vinegar, and water in a medium saucepan and bring to a boil. Boil until salt dissolves (~4-5 minutes).

Once the salt has dissolved into the vinegar and water, remove the saucepan from the heat, and pour the vinegar mixture equally into each mason jar, leaving 1/2-1 inch from the top of the jar. Let it sit and cool for at least 10-15 minutes.

Seal each jar with the lid and lightly tap on the top of the lid to help remove bubbles.

Refrigerate and allow at least 1 week for pickling before trying (longer if desired flavor-wise).