24-Hour Refrigerator Pickles

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2 - 3 pints


1 1/4 cups water
1/3 cup cider or white wine vinegar
1 1/2 tablespoons kosher or non-iodized salt
1 tablespoon honey
2 small cloves garlic, peeled
2 sprig of dill leaves OR 1 dill flowerhead OR 2 teaspoons dried dill leaves
½ teaspoon red pepper flakes
2 1/2 pounds cucumbers cut into spears or 1/4-inch thick rounds

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