Boil water with salt until all the salt is dissolved. Set aside to cool slightly.

Add the dill, garlic, and peppercorns to the jar. If you are adding chili flakes, add them here as well.

Top with sliced cucumbers and pack the jar tight.

Fill the jar to the top with the water/salt mixture.

Close the jar, flip upside down for 1 hour on the counter, then refrigerate for two to three days before eating. The pickles will continue to become more flavorful after a week. These pickles should last one to two months in the fridge.