Refrigerator Dill Pickles

1. 1

   Cut each cucumber lengthwise into 4 spears.

2. 2

   In a large heatproof , nonreactive bowl, combine cucumbers, dill, onion slices, and garlic; set aside.

3. 3

   In a Dutch oven, combine remaining ingredients. Bring to a boil. Boil, stirring, just until salt is dissolved. Pour over cucumber mixture and allow to cool.

4. 4

   Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months.

* Per serving · 4 servings · Values may vary.

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