Photo by waldoj

Ingredients
12 – 3 to 4 inch long pickling cucumbers
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Methods
1. 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.
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover.Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating.Use within 1 month.

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