Refrigerator Dill Pickles

Makes about 3-4 quarts.

Ingredients:

• 4 pounds pickling cucumbers
• 6-8 garlic cloves sliced
• 1/2 cup chopped fresh dill

Brine:

• 4 cups white vinegar
• 2 cups water
• 6 tablespoons kosher or pickling salt
• 1/2 cup sugar
• 5 tablespoons pickling spice
• 2 tablespoons mustard seeds
• 2 tablespoons black peppercorns
• 1 tablespoon dill seed

Instructions:

• Combine the vinegar, water, salt, sugar, pickling spice, mustard seeds, dill seed, and peppercorns in the saucepan and bring to a boil over high heat.
• Remove from the heat and allow to cool until just slightly warmer than room temperature.
• Slice the cucumbers into 1/2-inch thick rounds. Divide them evenly between the jars. Add the garlic and dill, dividing evenly between the jars.
• Pour the brine into the jars making sure to cover the ingredients. Cool to room temperature and cover with lids.
• Store in the refrigerator, allowing the pickles to marinate for a week, then serve.