Step 1

Slice the pickling cucumbers to make sure that they can fit in mason jars. Divide the cucumbers between the jars, but don’t squash them in. Add in the fresh dill, and make sure there’s enough space for the brine as well.

Step 2

In a large bowl, mix the water, white vinegar, salt, and red pepper flakes if you’re going to use them.

Step 3

Pour the brine into the jars with the cucumbers, and seal.

Step 4

Leave in the refrigerator.

Step 5

You can eat them after 24 hours, but they are best left for a week to pickle.