Spicy Refrigerator Dill Pickles

• 12 pickling cucumbers (about 3-4 inches long)
• 2 cups water (use distilled bottled room temperature water)
• 1 3/4 cups white vinegar
• 1 1/2 cups chopped fresh dill weed
• 1/2 cup white sugar
• 15 large garlic cloves, coarsely chopped
• 1 1/2 tablespoons coarse pickling salt
• 2 tablespoons pickling spices
• 2 teaspoons dill seeds
• 1 teaspoon dried red pepper flakes (or to taste)
• 4 sprigs fresh dill weed

1. Thoroughly wash and scrub all the cucumbers under cold water.
2. In a very large bowl add in water, vinegar, 1-1/2 cups chopped fresh dill, sugar, chopped garlic, salt, pickling spice, dill seed and red pepper flakes; stir well with a wooden spoon.
3. Add in the pickles.
4. Let stand at room temperature for 2 hours, stirring occasionally.
5. Remove the cucumbers from the brine and divide into three 1-1/2-pint wide-mouth jars (4 cucumbers in each jar).
6. Ladle the brine between the jars to cover the cucumbers completely (if you can make certain to get at least a few red pepper flakes in each jar).
7. Place 1 sprig of fresh dill into each jar.
8. Seal tightly with clean lids.
9. Place in the refrigerator for a minimum of 12 days (gently shaking the jars every so often during the 12 days).
10. Use before 1 month.

pickling cucumbers, water, white vinegar, dill, white sugar, garlic, coarse pickling salt, pickling spices, dill seeds, red pepper, dill

Taken from www.food.com/recipe/spicy-refrigerator-dill-pickles-243697 (may not work)