Refrigerator Pickles

Have you ever made homemade pickles? They are so easy to make and taste so much fresher than the store bought variety. It's a great use for the abundance of locally grown cucumbers that are popping up here on the east coast. These can be kept in the refrigerator for 1-2 months, although I doubt they will last that long!

Ingredients:

• 2 C. water
• 1 C. cider vinegar
• 3 large cloves of garlic, roughly chopped
• 1 tsp. kosher salt
• 1 tsp. dried dill
• 1 tsp. pickling spice (or use a combo of mustard seeds, coriander seeds, and black peppercorns)
• 1/2 tsp. celery seed
• 1/2 tsp. dill seed
• 2 medium cucumbers, thinly sliced

In a medium saucepan, combine the water, vinegar, garlic, salt, and spices. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes, until the salt has dissolved and the spices are fragrant.

Meanwhile, slice the cucumbers and place them in a quart sized mason jar (or you can use several smaller jars). Take the vinegar mixture off the heat and slowly pour it over the cucumbers, making sure to scrape the spices into the jar. You might have a little liquid left over, depending on how tightly you filled your jar. Allow to cool slightly, then cover and refrigerate.

I think these taste best after a week in the refrigerator, but there's no harm in tasting them before that. :)