Refrigerator Dill Pickles

• 15 cucumbers, washed and sliced into spears
• 1 large onion, diced
• 1 tablespoon yellow mustard seeds
• 4 -5 garlic cloves (more or less to taste)
• 6 -8 sprigs fresh dill
• 1 jalapeno pepper, sliced in half (again to taste)
• brine
• 2 14 quarts water
• 1 12 pints white vinegar
• 12 cup pickling salt

1. Combine the water, vinegar and salt in a pot and bring to a boil.
2. Put the cucumbers in a large, non-reactive bowl.
3. Add the onion, mustard seed, garlic, dill and jalapeno.
4. Pour the brine over the cukes, cover the bowl with cheesecloth and allow to sit on countertop or table for three days.
5. After three days, pack into jars, ladle the brine into the jars and refrigerate.
6. They're good for a month or so (if they last that long).

cucumbers, onion, yellow mustard seeds, garlic, dill, pepper, brine, water, white vinegar, pickling salt

Taken from www.food.com/recipe/refrigerator-dill-pickles-461969 (may not work)