Classic Dill Pickles (Refrigerator)

1. 1

   Trim the ends of the cucumbers.

2. 2

   Quarter each cucmber lengthwise.

3. 3

   In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.

4. 4

   Cover and refrigerate for 2 hours.

5. 5

   Rinse the cucumbers several times and pat dry.

6. 6

   In a small saucepan, add water and vingear and one tablespoon of salt.

7. 7

   Bring to a boil.

8. 8

   Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.

9. 9

   Pack container with cucumber spears.

10. 10

    Pour hot brine into container.

11. 11

    Let pickles cool to room temperature, about 2 hours.

12. 12

    Cover and refrigerate for one day to develop flavor.

13. 13

    The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.

* Per serving · 4 servings · Values may vary.