Refrigerator Pickles

I am on a cooking tear since the CSA is giving us cucumbers, zucchini, and beets faster than I can use them up (I accidentally typed "beer" for beets.  How awesome would a local beer CSA be?  Maybe if I wasn't expecting again.).  Anyhow, here's another recipe for you.  I doubled it and made some annotations where I changed things.

Fast Homemade Pickles
From Everyday Food

In a medium saucepan, combine 3 cups white vinegar, 1 and 1/2 cups sugar, 2 tsp coarse salt, 1/2 tsp mustard seed, 1/2 tsp celery seed, 2 to 4 small red chilies [I just substituted some dried red pepper flakes], and 1/8 tsp tumeric.  Bring to a boil, stirring to dissolve sugar.  Arrange sliced cucumbers [I also used half an onion] in clean glass jars, along with fresh dill fronds [I just used dried].  Pour hot brine into jar to completely cover cucumbers and seal jar.  Refrigerate until cool, about 2 hours (or up to 1 week).