Thoroughly wash the jars, lids, and rings in hot soapy water or run them through the dishwasher. Rinse well and set aside.

Add the water, white distilled vinegar, kosher salt, and sugar to a large saucepan.

Bring the mixture to a gentle simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the salt and sugar are completely dissolved.

Remove the brine from the heat and set it aside to cool.

Rinse the cucumbers thoroughly and place them on a cutting board. Trim off both ends, then cut the cucumbers into approximately 1/2-inch slices or pickle spears.

Remove the fresh dill from the larger stems while keeping it in small bunches.

Add about 1 1/2 teaspoons of pickling spice to the bottom of each jar.

Layer the cucumber pieces into the jars with fresh dill and garlic. Aim for approximately one full sprig of dill and three garlic cloves per jar, adjusting according to the size and number of jars.

If making pickle spears, arrange the spears vertically over the pickling spice, then tuck the dill and garlic around or on top of them.

Sprinkle red pepper flakes over the cucumbers if you would like spicy Refrigerator Dill Pickles.

Carefully pour the cooled vinegar brine over the cucumbers until they are completely covered, leaving a little room at the top of each jar.

Secure the jars with their lids and place them in the refrigerator once they are cool.

Refrigerate for at least 24 hours before tasting. For deeper garlic dill pickle flavor, allow them to rest for about one week before serving.