Wash cucumbers thoroughly and slice them into desired shapes.

In a medium saucepan, combine water, vinegar, sugar, and salt.

Heat the mixture over medium heat, stirring until the sugar and salt dissolve.

Remove from heat and let the brine cool to room temperature.

In a clean jar, layer cucumber slices with garlic, dill seeds, mustard seeds, red pepper flakes, and black peppercorns.

Pour the cooled brine over the cucumbers.

Seal the jar tightly with a lid.

Place the jar in the refrigerator.

Let the pickles sit for at least 2 hours, preferably overnight.

Serve cold and enjoy!