Bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their lids. If you plan to make frozen pickles, simply wash the jars and lids.
Wash and dry the cucumbers. Trim away the blossom or stem end of the cucumber and leave it whole. Cut them into spears, or slice into coins, as desired.
Divide the garlic, dill seed, red pepper flakes between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes.
Pack the cucumbers into the jars. Trim the ends if they stand more than the actual height of the jar. Pack them as tightly as you can ensuring cucumbers are not getting smashed.
Place the vinegar, water, and salt in a small saucepan over high heat and bring it to a boil. Pour the brine over the pickles, fill each jar to within 1/2-inch of the top.
Gently tap the jars against the counter a few times to evaporate the air bubbles. Top it off with more pickling brine if necessary.
Place the lids over the jars and screw on the rings until they are tight.
Cool and refrigerate. The pickles will improve with flavor as they age. Give at least 48 hours before cracking them open.