Step 1

Slice cucumbers length-wise into spears. Set them aside and prepare the brine.

Step 2

In a sauce pan, heat the white vinegar, and water over low heat.

Step 3

Add the chopped garlic, salt, chili flakes, fennel seed, and mustard seed. Bring to a boil, then remove from heat.

Step 4

Add the cucumbers to a mason jar (I used wide mouth mason jars).

Step 5

Pour the vinegar brine over the cucumbers. I used wide-mouth mason jars.

Step 6

Cover and chill the pickles overnight.