Start by washing your cucumbers thoroughly to remove any dirt.

In a separate container, combine the filtered water and sea salt. Stir until the salt completely dissolves to create your brine.

Place the sliced cucumbers in the mason jar, packing them tightly.

Add the crushed garlic, dill, and red pepper flakes into the jar with the cucumbers.

Carefully pour the brine over the cucumbers, ensuring they are fully submerged.

Use a weight or a small plate to keep the cucumbers submerged beneath the brine.

Cover the jar with a towel to protect it from dust while allowing gases to escape and place it in a cool, dark spot for 5 to 10 days to ferment.

After 5 days, check the pickles daily and taste them. Once they reach your preferred tanginess, transfer the jar to the refrigerator to slow fermentation.