Crisp and zesty, these refrigerator pickles are packed with a punch of amazing flavor - you have to try them! Author: The Chunky Chef

Prep Time: 10 minutes. Cook Time: 5 minutes. Makes 2 pint-size jars or one quart-size jar. Can be doubled, tripled for larger batches. Servings: 2 pint-size jars. Calories: 161kcal 

Ingredients:

• 6-7 pickling cucumbers

• 2 cups water

• 1 cup white vinegar (or apple cider)

• 1 Tbsp kosher salt

• 1/2-1 tsp granulated sugar

• fresh dill

• 4-6 cloves garlic peeled and smashed/roughly chopped

• 10 whole black peppercorns

• 1/2 tsp whole yellow mustard seeds

• 1/4 tsp red pepper flakes

• pinch celery seed

Instructions

• Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.

• In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.

• While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.

• Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.

• Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.

• Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.