Step 1

Divide cucumbers, dill, and garlic cloves evenly among 2 pint-size jars. Set aside.

Step 2

Cook vinegar, salt, sugar, peppercorns, mustard seeds, fennel seeds, and crushed red pepper in a small saucepan over medium, stirring often, until sugar is completely dissolved, about 2 minutes. Remove from heat, and stir in cold water.

Step 3

Pour brine evenly into jars, discarding any leftover liquid. Seal lids. Chill until flavors meld, about 12 hours. Store in refrigerator up to 2 weeks.