Thoroughly wash the cucumbers and cut into spears or slices.

In a saucepan, combine apple cider vinegar, water, and sea salt. Bring to a boil, ensuring the salt is dissolved.

In a sterilized jar, layer the cucumbers, interspersing with smashed garlic, dill, and red pepper flakes.

Pour the hot brine over the cucumbers, ensuring they are completely submerged.

Seal the jar and let it cool at room temperature. Refrigerate.

Allow the pickles to marinate in the fridge for at least 48 hours before enjoying.