Garlic Dill Refrigerator Pickles

By Marissa McClellan, Food in Jars

garlic dill pickles 2 quarts kirby cucumbers (approximately 3 pounds)
2 cups apple cider vinegar
2 cups filtered water
2 Tbsp pickling salt
9 garlic cloves, peeled
6 tsp dill seed
3 tsp black peppercorns
3/4 tsp red chili flakes

Wash three quarts jars thoroughly in warm, soapy water.

Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or halves, depending on your preference.

Combine vinegar, water and salt in saucepan and bring to a boil.

Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.

Pour the brine into the jars, leaving 1/4 inch headspace.

Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.

Wipe rims and apply lids and bands.

Let jars cool to room temperature and then refrigerate. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.

Let pickles rest for at least one week before eating.