Spicy Refrigerator Dill Pickles - cooking recipe

Ingredients

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

Preparation

Thoroughly wash and scrub all the cucumbers under cold water.
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.
Add in the pickles.
Let stand at room temperature for 2 hours, stirring occasionally.
Remove the cucumbers from the brine and divide into three 1-1/2-pint wide-mouth jars (4 cucumbers in each jar).
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).
Place 1 sprig of fresh dill into each jar.
Seal tightly with clean lids.
Place in the refrigerator for a minimum of 12 days (gently shaking the jars every so often during the 12 days).
Use before 1 month.