To pickle cucumbers, you generally follow these steps:

1. Prepare the cucumbers by slicing them as desired (rounds, spears, or slices). Optionally, soak them in ice water for extra crunch.
2. Make a brine by boiling vinegar (such as distilled white vinegar or apple cider vinegar), water, salt, and spices (mustard seeds, coriander seeds, peppercorns, bay leaves) in a saucepan, then let it cool.
3. Pack the cucumbers along with garlic, onions, jalapeños, and fresh herbs like dill tightly into clean jars.
4. Pour the cooled brine over the cucumbers in the jars, ensuring they are fully submerged.
5. Seal the jars tightly and refrigerate. The pickles usually develop flavor overnight but can be eaten after a few hours. They keep well in the refrigerator for several weeks.

There are variations where you can use warm brine or cold brine according to preference, and you can adjust the seasoning to taste by adding sugar for sweetness or more spices for tanginess and heat.