Wash Kirby cucumbers thoroughly under running water. Cut as preferred: spears, slices, or leave them whole.

In a medium saucepan, combine vinegar, water, kosher salt, and optional sugar. Bring to a gentle boil, stirring until dissolved. Remove from heat and cool slightly.

Layer cucumbers with spices in sterilized jars. Pour cooled brine over cucumbers until fully submerged, leaving half an inch of headspace.

Seal jars tightly. Refrigerate for quick pickles, or leave at room temperature to ferment for several days until tangy.

Allow pickles to sit for at least 48 hours before tasting. For bolder flavors, let them sit longer, up to a week.