Pickle season has begun! This is my recipe for spicy garlic dill refrigerator pickles. It makes 3 pints, but can be doubled or trebled:
2 lbs. kirby / pickle cucumbers
(Mine are from saved seeds)
1.5 C apple cider vinegar
1.5 C water
2 T pickling salt (I use Mrs. Wages)
Per jar:
2 cloves garlic, peeled
1/2 tsp crushed red pepper flakes
1 tsp dill seed
1/2 tsp black whole peppercorns

1/2 tsp pickling spice (I use Ball)

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