Tangy, crunchy & delicious refrigerator pickles are super easy to make & ready to serve in 24 hours
Ingredients
1 1/2 pounds kirby cucumbers
1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon pickling spice
3-4 garlic cloves
Dill sprigs
Directions
Slice 1 1/2 pounds of kirby cucumbers in quarters, lengthwise; generously salt the cucumbers and let them sit for about 20 minutes; set aside
Combine one cup each of white vinegar & water and one tablespoon each of kosher salt and pickling spice in a small saucepan and bring to a boil; stir until the salt is dissolved
Smash 3-4 garlic cloves and snip a few dill sprigs; thoroughly rinse the cucumbers
Divide the spears between 2 mason jars and stuff in the garlic and dill sprigs
Seal and when cool enough, place in your fridge for a minimum of 24 hours before serving