Refrigerator Kosher Dill Pickles

• Pickling Liquid
• 1 1/2 cups water, boiled and cooled
• 1 cup white vinegar, 5% acidity
• For each quart jar add
• 1 tablespoon kosher salt
• 2 tablespoons dill seeds
• 1/4 teaspoon celery seed
• 1 teaspoon mustard seeds
• 1 teaspoon red pepper flakes
• 1 bay leaf
• 2 garlic cloves, minced
• 3 -6 cucumbers (depending on size)

1. Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
2. Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
3. Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.

liquid, water, white vinegar, kosher salt, dill seeds, celery, mustard seeds, red pepper, bay leaf, garlic, cucumbers

Taken from www.food.com/recipe/refrigerator-kosher-dill-pickles-380632 (may not work)