homemade refrigerator dill pickles

Who doesn’t love a good pickle? And who doesn’t love a good homemade pickle, even better.

Ingredients:

8 cucumber pickles

2 cloves of garlic

2 tsp peppercorns

8 sprigs fresh dill (or 4 Tbsp dried)

2 tsp dill seed

2 tsp mustard seed

2 cups rice vinegar

2 Tbsp kosher salt

2 cups of water

Directions:

Place garlic, peppercorns, dill, dill seed, and mustard seed into a quart sized mason jar.

Slice cucumbers in rounds (or lengthwise in 6ths, depending on desired use), discarding tops and bottoms. Place into a jar.

In a saucepan, bring water, vinegar and salt to a boil. Boil until salt has been dissolved.

Pour boiling liquid over cucumbers. Set aside until slightly cooled.

Once cooled, put the lid on and refrigerate. Pickles should last up to 5 days in the fridge, if they aren’t devoured immediately.