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.