Wash your garden cucumbers very well. Cut off the ends of each cucumber as they say the ends are bitter. Slice the cucumbers the way you want your pickles to look . In my jars I cut thin slices for sandwich stackers as well as for spears. If the cucumbers are too long, trim them to fit inside your jars so that the lid fits .Because we are not processing the pickles you don't have to worry about the top space so much in the jars.
Next in a bowl measure out the seeds and pepper flakes. Once you have all of your seeds and pepper flakes together into one bowl, stir the spices so that they are distributed evenly. Separate the spices into three clean pint canning jars.
Wash the dill and put a few sprigs of dill into each canning jar. I like lots of dill so I use quite a bit. You can control the flavor of your pickles by using the amount you would like. Add your garlic cloves to each jar. I used two large cloves. You can add more or less per your taste preferences.
Next add the cucumbers in the jars. You want to pack the jars tight. Get as many cucumbers as you can in each jar. Try to arrange the cucumbers so that the cucumber look pretty in the jars.
Now you want to simmer the brine. In a medium sauce pan over medium high heat add your vinegar, water, salt, pepper, saffron, sugar, and stir until the salt and sugar have dissolved. Once the salt and sugar are dissolved and your saffron has given it's pretty coloring take a ladle and fill your jars to the top with the brine. If you have any extra brine save the liquid and store in frig. Check your pickles every couple days to check on he brine level. If the brine level goes down add more of your reserved liquid to keep the cucumbers submerged. If you did not have any extra brine, you can add water or more vinegar.
Once I have the lids on the jar of pickles I shake and try to get the spices to spread out within the jars. I check my pickles every couple days and make sure there is enough liquid and shake the jars so that the spices are evenly spread. You want your pickles to taste as good as you can.
Your pickles should be ready to eat in 5 to 7 days and last for at least a month in the refrigerator.