Prepare the jars by washing them with warm, soapy water. Make sure to rinse them well and dry completely. Set aside.
Slice the pickles into quarters to make them into spears. If you prefer, you can leave them whole, slice into halves, or slice into chips. Set aside.
Grab your prepared jars and split the spices and garlic evenly between them. You should have 4 cloves, 2 teaspoons of dill seed, and 1/2 teaspoons of red pepper flakes per jar.
Divide cucumbers into both jars. Make sure to pack tightly. If you have tons of space between your cucumbers and the top of the jar, add more cucumber pieces to fill the gaps. If there's too much open space in the jar, too much brine will get used. My pickles were all different sizes so I split them up into the jars according to size. This will make sure I have enough brine to cover all of the spears evenly.
Bring vinegar, water, and salt to a boil in a medium saucepan. Once it's boiling, turn off heat and split brine between both jars. Tops the jars with lids and let them sit at room temperature until they've cooled down. Then, place pickles in the fridge for 2 days before trying them. The pickles will keep for a few weeks.