Chop your onion, and crush your garlic with the side of your knife.
Slice your cucumbers into spears, medallions, or both.
Fill your canning jar with the pickles leaving about 3/4 inch space at the top.
Add your vegetables and dill to the jar.
Heat your water, vinegar, garlic, mustard, peppercorns, red pepper flakes, pickling salt, and sugar in a saucepan until simmering.
Once your sugar is dissolved, remove the brine from the stove and let it cool for about 10 minutes until it's just warm.
Pour your brine over the cucumbers in your jar and fill until they're covered. Put the lid on your jar.
Refrigerate your pickles for a day or so to let the cucumbers fully absorb the flavors.
YaYa says to have some fun with this one and add whatever vegetables you think would be fun. Try pickling asparagus, okra etc.I found these cute little jars at home goods. You can find canning jars just about anywhere these days, I've even seen them at a regular grocery store. Depending on the size of your cucumbers, and how many you decide to use, you may need to make more brine.