Ice bath cucumbers: Let 1 jar's worth of fresh cucumbers, cut into spears or chips sit in an ice bath for 60 minutes

Start the brine: In a small saucepan over medium heat, combine 1 cups white vinegar, 1 cups water, 1 tablespoons salt, and 1 tablespoons sugar.

Dissolve and cool brine: Heat until salt and sugar dissolve, then remove from heat and let cool.

Cut cucumbers: Cut the cucumbers into spears or chips, trimming off both ends.

Add seasonings to jar: In a 32 oz mason jar, add 2 garlic cloves, 1 sprig fresh dill, 1 teaspoons whole peppercorns, 2 teaspoons mustard seed, and 1.5 teaspoons dill weed. Add 0.5 teaspoons crushed red pepper flakes (optional) and 1 jalapeño, sliced (optional) for a spicy version.

Add cucumbers: Add the cut cucumbers to the jar.

Add brine: Pour the cooled brine over the cucumbers to fill the jar.

Seal and refrigerate: Seal with a lid, shake gently, and store in the fridge.

Rest before serving: Let sit in the fridge for 1 week before eating.