Refrigerator Dill Pickles
The following recipe will make about 4 jars:
4 tsp Dill Seed
4 tsp John's Picking Spice
2 LBS Picking Cucumbers
1/3 Cup Pickling Salt
1 Cup White Distilled Vinegar
4 EA Quart sized Mason Jars
Cold Water
.
Add 1 cup of vinegar; 1/3 cup canning salt; and enough water to make 2 quarts of brine into a pourable container. Mix until salt is dissolved.
In each Mason jar add 1 teaspoon of pickling spice and 1 teaspoon of dill seed (NOT dill weed).
Cut pickling cukes into desired sizes and place inside jars.
Add enough brine to cover cucumbers leaving about 1/2 inch headspace.
Place lids on jars loosely and allow to sit on countertop out of sunlight for 2 days.
Tighten lids and place inside refrigerator.
Pickles will be good for 3-4 weeks so make sure to label born on date.