Refrigerator Pickles

Ingredients

• 3 pickling cucumbers, each about 4 inches in length, sliced evenly
• 1/4 cup Vidalia onion, sliced
• 3-5 sprigs fresh dill weed
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 cloves garlic, smashed
• 1 1/2 teaspoons pickling salt, or kosher salt
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon whole yellow mustard seeds
• Pinch crushed red pepper flakes

Instructions

• Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
• In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
• Cool the brine down to warm and fill the jar so everything is covered with brine.
• Close the lid tightly and refrigerate for 24 hours before eating.

Notes

This recipe is made to fit a 1 pint jar. Multiply and adjust per number and size of jars desired.

Too tart? Some readers have mentioned the vinegar being a little much for them. I like pickles with a bite, but we all have different taste buds. Feel free to add up to 1 1/2 teaspoons of sugar per jar.