Garlic Dill Refrigerator Pickles

Step 1: Jars ... Most important step - you want them clean. I washed mine in soapy water, rinsed very well and then dried. Make sure to wash the lids and inserts too. It is extremely important that the jars and clean and dry. DO NOT leave the clean jars on the counter with the lids off.

Step 2: Liquid ... In a large pot, add the water, vinegar, salt, sugar and bring to a boil. Once it boils remove from the heat and let it cool completely before filling the jars. Some people add more vinegar; but it really depends on how tart or sour you want the pickles. NOTE: Canning salt is the best because kosher salt can make the liquid a bit cloudy over time, but kosher is what I have used. Four (4) batches and not one has clouded up on me. But you can use whatever you feel comfortable with.

Step 3: Spices ... To each jar (I am basing this on 1 quart jars), add the pickling spice, garlic cloves, and fresh dill sprigs. Set the lids on lightly to keep the jars clean as you prepare the cucumbers. If you like a bit more heat, add red pepper flakes.

Step 4: Cucumbers ... Clean your cucumbers, I use a vegetable brush to clean mine. I also cut the tip off of each end; and then it is up to you. Whole, cut in half, quarters, or sliced. Fill your jars all the way. I STUFFED mine in.

Step 5: Seal ... Add the lid and seal with the rim - Hand tighten Make sure to shake to distribute all the seasoning. Refrigerate 3-4 days or even up to a week (7 days) for the best flavor. I continue to shake mine now and then to mix up all the flavors. They will keep a 3-6 months in the refrigerator - but they never last that long.

Step 6: ENJOY!