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

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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.