Garlic and crushed red pepper give these quick-pickled dill spears a spicy kick.
Cut cucumbers into spears. Place in large glass bowl with garlic cloves. Set aside.
Place remaining ingredients in small saucepan. Bring to simmer on medium heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid over cucumbers and garlic.
Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.
Storage Tip: Store quick-pickled cucumbers in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 1 week.