Refrigerator Dill Pickles

Inspired By This Recipe

~from Savoring Time in the Kitchen

Makes about three 1 1/2-pint jars (my jars were varied sizes)

12-15 small pickling cucumbers (the bumpy ones), or vegetable of your choice such as string beans* or zucchini, etc.

2 cups water

2 cups distilled white vinegar

1 tablespoon sugar

2 tablespoons Kosher salt

Fresh dill flower heads - about 1 large to 2 small heads for each jar

10 garlic cloves, peeled and cut into 2-3 slivers

Seasonings:

1 teaspoon dried red pepper flakes

2 teaspoons dill seeds

1/2 teaspoon black peppercorns

1 teaspoon mustard seeds

1/2 teaspoon whole allspice

1/2 teaspoon coriander seeds

1/2 teaspoon whole juniper berries (optional)

1 bay leaf, crumbled

Combine water, vinegar, sugar and salt in a small saucepan. Heat just until warm and the sugar and salt have dissolved. Set aside to cool.

Combined seasonings in a small bowl. Divide the seasoning mixture equally among the jars you are using.

Trim ends from cucumbers and slice. I like the slices fairly thick - about 1/4-1/2 inch but you can also cut them into spears if you like. Fill each jar with sliced cucumbers but leave about 1" from top empty.

Tuck in 1-2 dill heads into each jar and about 3 slivered garlic cloves.

Pour the cooled vinegar mixture over the cucumbers to cover. Cover jars with lids and close tightly.

Refrigerate at least 7-10 days for best flavor.

Pickles will last refrigerated about 2 months - if you don't eat them all before then :-)

*My Note on making Dilled Beans:  I parboiled fresh beans for 3-1/2 minutes and then plunged them into a bowl of ice water to stop the cooking process before putting them in jars with pickling solution.