Chop up your cucumbers into long pieces. The ones I usually get for making pickles are small and I cut them into 4 to 6 pieces lengthwise. But you prefer smaller "chip" style pickles then cut then that way.

Pour the vinegar, water, salt, mustard seeds, dill seeds, and any of the other additional whole spices suggested here. Obviously they will change the flavor a bit so consider what you like. Obviously only add the chilies if you want spicy pickles. Bring the brine to a boil on medium heat and turn the heat down to low and let it simmer for 10 minutes.

While the brine simmers, fill the jars with the cucumbers. You will add approximately 1 lb of cucumbers to each jar but sometimes it may be a little less or more. Just fit in as much as you can. If you like, add a few pieces of red onion or shallot, cloves of garlic or sprigs of dill to the jars. They add a bit more flavor and then you get some pickled onions or garlic as well! But these are totally optional.

Once the brine has simmered for 10 minutes (be sure to put your kitchen fan on during this process as the vinegar smell can get intense and make you cough otherwise) pour the brine over the vegetables in the jars. Fill them up to the brim. It's hard to get this amount just right so you may have some leftover or occasionally you may not have enough. If you don't have enough just boil up another cup of water and vinegar along with a Tbsp of salt and use that to top everything up.

Once the brine has cooled to room temperature place the lids on the jars and seal them. Leave the pickles in the fridge for 2 weeks. Once 2 weeks is up open and enjoy!