Refrigerator Kosher Dill Pickles

Description: I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.

Ingredients:

• 1 1/2 cups water, boiled and cooled
• 1 cup white vinegar, 5% acidity
• 1 tablespoon kosher salt
• 2 tablespoons dill seeds
• 1/4 teaspoon celery seed
• 1 teaspoon mustard seeds
• 1 teaspoon red pepper flakes
• 1 bay leaf
• 2 garlic cloves, minced
• 3 -6 cucumbers (depending on size)

Steps:

1. Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
2. Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
3. Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.