In a medium saucepan, bring to a boil water, vinegar, and salt to make your brine.

Place garlic, peppercorns, red pepper flakes, dill, and cucumbers in a clean quart size canning jar. (I run my jars through the dishwasher to help sterilize them.) You should have enough cucumbers to fill the jar without big spaces.

Pour boiling vinegar mixture into jar, filling to 1/4 inch from the top.

Remove air bubbles from jar by gently sliding a butter knife around the edge to release any air trapped inside. Put the lid on. Screw on ring and let cool on counter. The lids should "suck down" as they cool.

No canning necessary. Just put the jar in the fridge and the pickles will be ready in about 7-10 days.