Refrigerator Dill Pickling

Ingredients: *Optional Vegetable Selection : 2 large garden cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced ( green beans, shredded cabbage, sliced raw onion, etc) 16 sprigs fresh dill, divided or one (2ft) stalk, chopped 4 garlic cloves, smashed, divided 4 teaspoons black peppercorns, divided 1 Tbsp red pepper flakes, divided

For the Brine: 4 cups water 14 tablespoons white vinegar (approx. ¾ cup) 3 tablespoons kosher salt Method: Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to a food processor. Pulse until rough chopped. In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Add to the chopped mixture Heat the mixture on med-high in a large stock pot for roughly 20 minutes. Cool in the fridge for 1 hr Separate four pint-size canning jars Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids. (extra garlic optional) Refrigerate for at least 5 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.