Recipe: Dill-Brined Refrigerator Pickles

DILL-BRINED REFRIGERATOR PICKLES
Yields: 1-pint wide-mouth jar; nutritional information based on 1 pickle

1 pound pickling cucumbers (about 8)
1 cup water
1 cup white distilled vinegar (5% acidity)
2 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon dill seed, slightly crushed
1 teaspoon mustard seed, slightly crushed
1 teaspoon cracked peppercorns
1/4 teaspoon red-pepper flakes
1 cup fresh dill
4 cloves garlic, peeled

Make the pickles:
Combine the cucumbers, 1 cup water, vinegar, sugar, salt, dill seed, mustard seed, peppercorns, and red pepper in a large bowl and let sit for 4 hours.

Place the fresh dill and garlic in a clean 1-pint wide-mouth jar.

Remove the brined cucumbers, place in the prepared jar, and cover with brining liquid. Cover and refrigerate for 2 weeks.

Pickles will keep refrigerated for up to 2 months.