Bring water and vinegar to a boil. Stir in salt. Pack jars tight with cucumbers (that have been sliced or speared), minced garlic, and lots of fresh dill. Sprinkle with red pepper, flakes if desired, and pour vinegar/water into jars until it reaches about 1/2″ from the top of the jar.
Add lids and screw on tight. Let sit on counter for 15 minutes then refrigerate. Ours usually seal on their own due to the hot brine inside. Really, they should refrigerate several days, but you can sample them after 24 hours if you’d like!
They will last at least month in the refrigerator.