Refrigerator Dill Pickles

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

Take 1 cup of water, the sugar, and the salt. Boil to dissolve. In a large bowl, combine the cucumbers, the water brine, the remaining water, vinegar, chopped dill, garlic, pickling spice, dill seed, and red pepper flakes. Cucumbers can either be sliced lengthwise into spears or sliced. Stir, and let stand at room temperature for 1 hour.

Remove the cucumbers to three 1 1/2 pint wide mouth jars. 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.