Trim the ends off each cucumber and cut them in half lengthwise. Then cut each half into spears by slicing lengthwise again, giving you four long spears per cucumber. If your cucumbers are very long, cut the spears in half crosswise so they fit easily in the jar. The goal is thick, sturdy pieces, not thin coins.

Pack the cucumber spears tightly into a wide-mouth quart jar or airtight container, standing them upright if possible. Tuck the sliced garlic clove down among the spears so it sits against the sides of the jar rather than floating at the top.

In a measuring cup or bowl, stir together the white vinegar, cold water, sugar, and salt until fully dissolved. This only takes about thirty seconds of stirring. Taste it. The brine should be sharp, salty, and just barely sweet.

Add the crushed red pepper flakes, cayenne, and black pepper directly to the jar on top of the cucumbers. Pour the brine over everything. The liquid should come up to just below the rim of the jar. If the spears float up, press them back down with a spoon. Seal the jar.

Refrigerate for at least two hours before eating, though four hours gives much better flavor penetration. The brine will start to take on a slightly red tint from the pepper flakes as it sits. That is a good sign.

Serve the spears cold, straight from the jar. Spoon a little of the spicy brine over the plate when you serve them. On day two, the garlic will have mellowed and the heat will feel more balanced throughout every bite.