Refrigerator Dill Pickles

I love pickles. Crunchy delicious dill and garlic packed pickles. I've been looking for the perfect recipe for these pair with a sandwich or eat by themselves pickles and have come up a tad disappointed. So here is what I have come up with. This is for approximately 5-6 pint jars.

Refrigerator Dill Pickles

15 or so Pickling Cucumbers
2 cups apple cider vinegar
2 cups distilled water
4 tsp sea salt

In each pint jar add the following ingredients:

1 tsp dill seed
1/2 tsp dill weed (or several fresh dill sprigs)
1 tsp mustard seed
1/2 tsp black peppercorns
2-3 garlic cloves smashed open
1 pinch red pepper flakes

1. Cut the pickles. Chop off the stem end and the butt. Then cut lengthwise into quarters or eights. Or slice them any way you desire.. Please note that if you slice them the width then you will need more brine due to more negative (empty) space in the jar and you will need less pickles than the recipe calls for.

2. In a saucepan bring apple cider vinegar, water and salt to a simmer. Do not bring to rapid boil. Cucumbers can't handle too much heat so if you want crispy pickles don't make your brine too hot!

3. Fill the pint jars with your aromatics. Then stuff full of cucumbers. I mean stuff them.

4. Pour brine over the pickles leaving 1/2 to a 1/4 space at the top. Place the lids on the jars and leave on the counter to cool.

5. After cooling, place in fridge and wait 24-48 hours to eat! 

These will keep in the fridge for approximately a month or so. If they aren't eaten well before then!