Combine the water, vinegar and sea salt in a saucepan. Bring to a boil over medium heat and simmer for 15 seconds or until the salt dissolves.

Place the dill, garlic clove and red pepper flakes in a 16 ounce ball glass canning jar. Pack the jar with the cucumbers spears and carrots chips, if using. Pour the hot pickle brine into the glass jar over the the vegetables and make sure the vegetables are completely covered. Seal the jar and let the liquid cool. Refrigerate the pickled vegetables for at least 24 hours. Enjoy the pickles for up to one week.