Garlic Dill Refrigerator Pickles

One Quart

3-4 pickling cucumbers
1 1/2 cups vinegar (use half ACV and half white distilled vinegar)
1 1/2 cups water
2 tablespoons pickling salt
4-6 garlic cloves, peeled 
Pinc of crushed red pepper per jar (3/4 teaspoons total)
1/2 teaspoon black peppercorns or a pinch of fresh ground pepper

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jar(s) on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don't want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving approximately ½ inch headspace.

Tap jars gently on countertop to dislodge any trapped air bubbles.

Apply lids and let jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating. 

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