In a Mason Jar add the red pepper flakes, coriander seeds, mustard seeds, black peppercorns, garlic and the fresh dill (ensure the dill is standing upright). Begin to fill the cucumber slices, do not pack too tightly.

In a small saucepan combine the water, white vinegar, salt and sugar. Stir and allow to come to a boil and the salt has completely dissolved.

Pour the hot vinegar brine over the cucumbers in the Mason Jar. Leave 1/2 inch of space at the top. Use a clean spoon to push down any ingredients.

Wipe off the ring of the jar with a clean towel. Place a Mason Jar lid on the jar but do not twist down. Allow the Jar to cool down to room temperature. Then, close the lid tight and place in the refrigerator for at least 24 hours.