Sterilize your quart mason jar.

Place crushed Garlic, Dill, and Red Pepper flakes on the bottom of the jar.

Quarter 4-5 small cucumbers and place in the jar until filled, but not too tightly, allow room for the vinegar mixture to soak in.

In a small pot over medium heat stir water, vinegar, salt, and sugar and stir until completely dissolved.

Pour vinegar mixture over pickles.

Allow to cool, cover with lid, and refrigerate for up to 2 weeks.