Slice some cukes, make a quick brine, cool and refrigerate. Pickles will be ready to enjoy in a few hours.
Slice the cukes and place them in two pint-sized mason jars.
Add the sliced red onion, sliced sweet peppers and garlic cloves to the jars. Try to fill the jars completely.
Make the brine: In a saucepan, combine the water, vinegar, maple syrup, salt, celery seed and red pepper flakes.
Bring the mixture to a simmer and pour over the vegetables to fill the jar.
Let cool, cover and store in fridge for at least a few hours.