Everyone I know liked this recipe so much, I just have to share it here.Fresh Packed Refrigerator Dills
It takes just over 2.5 cups of brine to fill a quart jar packed with pickles. I use distilled white vinegar. Some vinegar is only 4% but you'll need 5% for pickling so check that before you buy. You'll also need kosher or pickling salt. Iodized table salt is not good for pickling.
Here is what I use to make 2 quarts of brine..
1.5 cups of distilled white vinegar (5% solution).
3.5 cups of water (distilled or filtered is best)
2 tablespoons of kosher or pickling salt.
Boil the above mixture for 10 minutes in a non-reactive pot. Use glass, ceramic or a porcelain coated pan. Don't use a metal pan because the vinegar will react with the metal.
Scrub your cucumbers well in cold water before pickling. I use a potato peeler and take off 50% of the peel along the length of the cucumber, then I slice them into thick slices. Removing 50% of the peel is not necessary. I do it mainly because it looks nice. It you plan on pickling whole, uncut cucumbers, it will allow the brine to soak in more quickly.
Sterilize your jars and lids in the dishwasher or in boiling water and add the following to each of the sterilized quart jars.
1 tablespoon of dill seed.
1 teaspoon of crushed red pepper flakes. (less or more depending on how much heat you like - 1 tsp is mild)
3 or 4 peeled and sliced garlic cloves. (less or more if you like)
You can optionally add several whole pepper corns
Pack the jars with the cucumbers and pour the warm brine over the cucumbers. Wipe the rim and attach the lid. Hand tighten.
Let the jars cool for two hours, then place them in the fridge. You don't need any further processing for fresh-pack refrigerator pickles. They will be ready to eat in 48 hours but 72 or more is better. Actually, the longer you wait, the more intense the pickles. Keep the pickles in the fridge. They will keep for 2 months or more but it's doubtful they will last that long. They will get 'et before then.
I put a couple of cayenne peppers in my last batch just to kick it up a notch.