Refrigerator Pickles

• 10 Pickling (Kirby) Cucumbers, Ends Cut Off And Discarded (Leave Them Whole, Slice Into Spears, Or Cut Into Thin Coins, As Desired)
• 2 Tablespoons Dill Seeds
• 1 Tablespoon Whole Black Peppercorns
• 3 cloves Garlic (peeled But Still Whole)
• Whole Peppers, Red Pepper Flakes, Coriander Seeds, The Possibilities Are Endless
• 1/2 cups Distilled White Vinegar
• 1/4 cups Filtered Water
• 1 Tablespoon Kosher Or Pickling Salt

1. Add cucumbers, dill, peppercorns and garlic (plus any additional favors) into a 1 liter jar. Combine vinegar, water and salt in a second jar. Put the lid on and shake until salt is dissolved. Pour brine over pickles.
2. Close jar and gently turn it up and down to distribute spices into the brine. Put it in the refrigerator. Every time you go to the fridge over the next few hours, gently turn jar up and down to redistribute spices. Cucumbers will taste like pickles in a few hours but taste best after spending the night in the fridge. Eat cold and enjoy!

cucumbers, dill seeds, garlic, peppers, distilled white vinegar, ubc, kosher or pickling

Taken from tastykitchen.com/recipes/canning/refrigerator-pickles-3/ (may not work)