Slice up the cucumbers into whatever pickle size your heart desires. Hamburger slices, sandwich slices or quarters all work well in this recipe. Also, make sure to trim off just 1/8" off the blossom end (opposite side of the stem) of the cucumbers. The blossom end contains enzymes that can turn your pickles mushy.
Add the cucumber slices to the glass jar. Don't overfill! We want plenty of room for the flavorful brine.
In a measuring cup, mix together the water, vinegar, sea salt, sugar, garlic powder, celery salt, fresh dill (chopped) or dill seed head. If you like a good kick, throw in the optional spices as well!
Once combined, pour the brine into the jar of cucumbers. If you need more brine, mix up another batch until the cucumbers are fully submerged.
Cover the jar full of pickles with an airtight lid and place in the fridge.
Do your best to wait a full 24-48 hours before eating to allow the brine to penetrate the cucumbers.