Refrigerator Garlic Dill Pickles

By carvalhohm2

Ingredients

• 8 to 10 small to medium pickling cucumbers
• 1 tablespoon dill seed
• 1 1/2 teaspoons pickling spice
• 4 cups cold water
• 1/4 cup apple cider vinegar
• 2 1/2 tablespoons kosher salt
• 4 garlic cloves, peeled and lightly smashed

Details

Servings 30
Adapted from kitchentrialanderror.blogspot.com

Preparation

Step 1

wash cucumbers and trim the blossom end. cut into halves, spears, or whatever size you want your pickles.

divide the cucumbers evenly between two quart mason jars. sprinkle the dill seed and pickling spice over the cucumbers.

in a separate bowl, stir the water, vinegar, and salt together until the salt dissolves. divide the mixture evenly among the two jars. add two garlic cloves to each jar.

make sure the cucumbers are completely submerged in the brine. if not, place a cup, a piece of aluminum foil, or some other object over the top to make sure the cukes are submerged. cover with cheesecloth and leave out on your counter two to four days. start tasting the pickles after 48 hours. they'll get a bit spicier and stronger in flavor the longer they sit. (i stopped one jar at 2 days and one at 4 days.) when they're ready, cap the jars and place in the refrigerator, making sure cukes are still covered with the brine.