Wash canning jars, lids, and rings in hot, soapy water and rinse well. Place jars upright in a water bath canner or large deep pot, cover with water, and heat until hot but not boiling to prevent breakage. Keep lids and rings clean and ready on a towel; follow your lid manufacturer’s directions about pre-heating or not.

Wash cucumbers thoroughly and trim about 1/4 inch from the blossom end to remove softening enzymes. Cut into spears (lengthwise quarters), 1/4-inch rounds for chips, or leave whole if they are very small (2–3 inches). For extra crunch, soak cucumbers in an ice water bath for 30 minutes, then drain and pat dry.

In a medium pot, combine 4 cups water, 4 cups distilled white vinegar, 1/2 cup pickling salt, and 1 tablespoon sugar (if using). Bring to a gentle boil, stirring occasionally until the salt and sugar are fully dissolved. Reduce heat to low to keep the brine hot while packing jars.

Using a jar lifter, remove one hot jar from the canner, pouring water back into the pot. To the bottom of the jar add 1 clove garlic, 2 sprigs fresh dill, about 1/4 teaspoon black peppercorns, about 1/4 teaspoon mustard seeds (if using), and a pinch of red pepper flakes (if using). Add 1 grape or bay leaf if using. Pack cucumbers snugly into the jar, leaving about 1/2 inch headspace at the top.

Ladle hot brine into the jar using a funnel, fully covering cucumbers while maintaining 1/2 inch headspace. Slide a bubble remover or clean butter knife down the inside of the jar to release air bubbles. Add more brine if needed to restore 1/2 inch headspace. Wipe the rim with a clean, damp cloth. Center a lid on the jar and screw on the ring until fingertip tight. Repeat packing and filling with remaining jars and cucumbers.

Place filled jars back into the canner on the rack, upright and not touching. Ensure there is at least 1–2 inches of water above the jar tops; add hot water if needed. Bring to a full rolling boil, then process pint jars for 10 minutes at sea level (add extra time as recommended for altitudes above 1,000 feet). When time is up, turn off heat, remove the lid, and let jars rest in the hot water for 5 minutes.

Using a jar lifter, transfer jars to a clean towel, leaving space between them. Keep upright and do not tilt. Let cool undisturbed for 12–24 hours. Check seals: lids should be slightly concave and not flex when pressed in the center. Label jars with the date and store in a cool, dark place. Allow pickles to sit at least 1–2 weeks before eating for best flavor.