Heat the vinegar, water, salt and sugar together in a medium saucepan, stirring occasionally, until the salt and sugar are dissolved. Remove from heat and cool.
Divide the garlic, chili flakes, dill, coriander seeds and mustard seeds between two standard (1 ½ cup) mason jars. Place the cucumber spears in the jars, packing them in to fit. Pour the brine mixture into the jars. Add water as needed to cover the cucumbers with liquid. Close the jars and refrigerate for 24 hours before serving.
Store pickles in a sealed jar in the fridge.
Super Easy Refrigerator Dill Pickles
Amount Per Serving
Calories 41Calories from Fat 4
% Daily Value*
Saturated Fat 0.1g1%
* Percent Daily Values are based on a 2000 calorie diet.