Trim the ends off the cucumbers, then slice in whatever shape you like your pickles: discs, sticks, or whole. Pick out a mason jar or two that will hold the pickles comfortably.
Divide the garlic, dill, and red pepper evenly between the jars, then add the cucumbers on top as tightly as you can without smashing them. Leave at least 1/2" of space below the top of the jar.
In a small saucepan over high heat, bring the vinegar, water, and salt to a boil, then pour over the pickles to fill each jar within 1/2" of the top. Use more or less brine as needed.
Place the lids on the jars, then let cool to room temperature. Store in the fridge for at least three days before eating.