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Refrigerator Dill Pickles

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Ingredients
  

  • 1 1/2` lbs pickling cucumbers, cut in 1/4’s lengthwise
  • 2 cups white vinegar
  • 2 cups cold water
  • 3 tbsp kosher salt (do not use table salt)
  • 3-4 cloves garlic per 1 litre jar
  • A good handful of fresh dill per jar
  • 1 tbsp pickling spice per jar
  • 2 dried chili’s or
  • 1 tsp red pepper flakes per jar
  • 1/2 tsp dill seed

Instructions
 

  • Place garlic, dill, pickling spice, chilis and dill seed into bottom of each jar.
  • Add vinegar, water and salt to a saucepan and heat on stove.
  • Allow to heat until mixture is just hot and turn to simmer.
  • You do not want to boil the mixture.
  • Fill jars to the top with sliced cucumbers, allowing ½ inch space from top for liquid.
  • Fill jars with vinegar mixture to almost the brim, making sure that the cucumbers are covered with liquid.
  • Seal the jars tightly with lids, give a little shake and place jars in refrigerator.
  • Be patient, but waiting 6-7 days is the best.
  • Once opened, pickles will last a week so eat up!
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