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Refrigerator Pickles

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Prep Time 40 minutes
Total Time 40 minutes

Ingredients
  

  • 3 cups water
  • 2 cups of white or cider vinegar
  • 2 Tbsp sugar
  • 3 Tbsp kosher salt
  • Per Quart
  • 2 large cucumbers sliced into rounds or spears
  • ½ tsp dried dill weed 1 ½ tsp fresh dill weed, or 2 sprigs
  • ½ tsp dill seed
  • ½ tsp turmeric
  • ½ tsp mustard seed
  • ¼ tsp red pepper flakes or whole pepper corns
  • ¼ tsp celery seed
  • 2 cloves garlic halved, sliced, minced or crushed
  • 1/4 white onion sliced

Instructions
 

  • Mix the water, vinegar, salt, and sugar. Bring to a low boil, then remove from heat and cool completely. You can set pot in a 9x13 pan with ice water to speed cooling. You can easily make more as needed.
  • While the brine simmers, slice the vegetables and mix in a bowl.
  • Add the vegetables to your glass jar. Add the spices to the jars, preferably in layers.
  • When the brine is cool, add it to the jars.
  • Store in a glass jar in the fridge, at least 3 days and preferably 3 weeks before serving.