Refrigerator Pickles

Name: Refrigerator Pickles
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 heatproof quart glass jars with 2 part lids; 10 pickling cucumbers; 4 large sprigs fresh dill; 4 large cloves garlic, sliced; 1/2 small onion, thinly sliced; 2 bay leaves; 10 allspice berries; 1 tsp mustard seeds; 1 and 1/3 cups white vinegar; 1 and 1/3 cups water; 1 tsp kosher salt; 2 tbs granulated sugar

Ingredients

2 heatproof quart glass jars with 2 part lids
10 pickling cucumbers
4 large sprigs fresh dill
4 large cloves garlic, sliced
1/2 small onion, thinly sliced
2 bay leaves
10 allspice berries
1 tsp mustard seeds
1 and 1/3 cups white vinegar
1 and 1/3 cups water
1 tsp kosher salt
2 tbs granulated sugar

Directions:

Wash the jars and lids in hot, soapy water, then rinse in hot water.
Wash cucumbers, slice into spears and pack tightly into jars.
Divide dill, garlic, onions, bay leaves, allspice and mustard seeds between jars and tuck into spaces between cucumbers.
In a medium sauce pan, combine remaining ingredients, bring to a boil and stir to dissolve solids.
Pour hot liquid into jars to cover cucumbers.
Cap jars tightly and allow to cool at room temperature, then place jars in the refrigerator.
Serve after 1 week or continue to store in the refrigerator for up to 1 month.