Sliced, Spiced and Iced Refrigerator Dill Pickles

Ingredients

• 1 1/2 lbs small pickling cucumbers, sliced 1/4-1/2-inch thick (or regular cucumbers-may cut into spears also)
• 4 garlic cloves, sliced
• 4 sprigs fresh dill (optional)
• 2 cups cold water
• 1/2 teaspoon celery seed
• 3 tablespoons kosher salt
• 1 tablespoon dill seed
• 2 cups white distilled vinegar
• 1 cup sugar (or 1 1/2 cups depending on sweetness you desire)
• 1 tablespoon mustard seeds
• 1 teaspoon red pepper flakes (more or less depending on heat level you desire)
• 1 teaspoon whole black peppercorn (optional)

Directions

1. 1

   Evenly divide the garlic, fresh dill and sliced cucumbers among four wide mouthed pint jars.

2. 2

   Before adding the mustard seed, red pepper flakes, peppercorns(if using) and dill seed, crush them slightly. You can use your hands, a mortar and pestle, or give then one quick whiz in the food processor(optional).

3. 3

   In a saucepan, mix together vinegar, water, sugar, red pepper flakes, celery seed, salt, mustard seed and dill seed. Heat to just dissolve sugar, then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy!

4. 4

   It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).