Spicy Refrigerator Pickles

Adapted from Allrecipes.com
*Note: to make regular pickles, decrease sugar to 2 Tbsp. and omit red pepper flakes

3- 12” cucumbers cut into spears or slices or 12- 3 to 4 inch pickling cucumbers
2 c. water
1 ¾ c. white vinegar
1 c. chopped fresh dill (roughly chopped into 1” pieces)
¼ c. white sugar
8 garlic cloves, chopped
1 ½ Tbsp. coarse salt
1 Tbsp. pickling spice
1 ½ tsp. dill seed
½ tsp. red pepper flakes, or to taste

In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
Place sliced or speared cucumbers into 4 pint jars or place whole small cucumbers into 3 wide mouth pint jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Seal with lids. Refrigerate for 10 days before eating. Use within 1 month.