Refrigerator Dill Pickles
10-12 pickling cucumbers, washed & quartered into spears
3 3/4 cups water
1 1/4 cup vinegar
2 TB canning salt
1 TB sugar
2 tsp dill seed
1 tsp dill weed
1 tsp mustard seed
fresh head of dill (optional)
4 whole cloves garlic, peeled (optional)
1 chopped jalapeno (optional)
1. Place water, vinegar, salt, & sugar in saucepan; bring to boil, remove from heat, & let cool.
2. Divide spears, dills seed, dill weed, & mustard seed (& any optional ingredients) into 2 quart-sized canning jars. Pour cooled liquid evening between the jars & seal.
3. Store in refrigerator for 4 days, then enjoy!
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