Step 1

In a small saucepan, combine the beer, vinegar, sugar, salt, peppercorns and red pepper flakes. While stirring, bring to a simmer over medium-high heat and cook just until the sugar and salt dissolve, about 3 minutes. Remove the brine from the heat and let it cool to room temperature.

Step 2

Pack the cucumbers into an airtight container. Add the dill. Pour the cooled brine over the cucumbers, making sure everything is submerged.

Step 3

Cover and refrigerate for at least 24 hours before serving. Store in the refrigerator as is for up to 1 week, or use proper canning techniques for shelf storage.