Classic Dill Pickles (Refrigerator)

• 5 pickling cucumbers
• 3 tablespoons kosher salt
• 1 head fresh dill
• 2 garlic cloves, peeled and halved
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon celery seed
• 1 teaspoon mustard seeds
• 1 cup cider vinegar
• 1 cup water

1. Trim the ends of the cucumbers.
2. Quarter each cucmber lengthwise.
3. In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
4. Cover and refrigerate for 2 hours.
5. Rinse the cucumbers several times and pat dry.
6. In a small saucepan, add water and vingear and one tablespoon of salt.
7. Bring to a boil.
8. Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
9. Pack container with cucumber spears.
10. Pour hot brine into container.
11. Let pickles cool to room temperature, about 2 hours.
12. Cover and refrigerate for one day to develop flavor.
13. The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.

pickling cucumbers, kosher salt, dill, garlic, black peppercorns, celery, mustard seeds, cider vinegar, water

Taken from www.food.com/recipe/classic-dill-pickles-refrigerator-432494 (may not work)