Kittencal's Easy Refrigerator Kosher Garlic-dill Pickles

Total Time: 168 hrs 15 mins Preparation Time: 15 mins Cook Time: 168 hrs

Ingredients

• 6 cups water (i use distilled bottled water)
• 1/4 cup kosher salt (use only kosher salt)
• 2 tablespoons white vinegar
• 2 lbs small cucumbers, thoroughly scrubbed
• 1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
• 8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
• 8 whole black peppercorns

Recipe

• 1 clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
• 2 combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
• 3 remove from heat; cool to room temperature.
• 4 pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
• 5 store, covered in the the refrigerator.
• 6 the pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
• 7 **note** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, i use a small nail brush to scrub the outsides.