6 small pickling cucumbers, sliced into spears
1 1/2 cups water
4 tablespoons apple cider vinegar
1 1/2 tablespoons kosher salt
5 medium cloves garlic, crushed
3 teaspoons mustard seed
2 teaspoons black peppercorns
5 medium sprigs fresh dill
1/2 teaspoon crushed red pepper flakes
Pack cucumber spears into 1-quart mason jar, leaving at least 1/2-inch head space.
Pour water and vinegar over pickles. Add salt, garlic, mustard seed, peppercorns, dill and red pepper flakes.
Place lid on jar and shake to combine. Refrigerate for 2 days.