1/2 tsp pickling spice (I use Ball)
Bring vinegar, water, salt to a boil in a saucepan. Set aside. Add spices to the bottom of each jar. Cut both ends off each pickle and slice into spears, cubes or slices — whatever shape you like. I make spears. Place the cucumbers into the jar, packing tightly, but not so tight that you crush the fruit. Pour the hot liquid into each jar being sure to cover the tops of the pickles. I don’t worry about headspace because these are refrigerator pickles. If I was canning them, that would be something to pay attention to. Cover. When the jars cool, put them in the refrigerator. We usually try to wait three days before eating to let the brine do its job. They will store in the refrigerator for a couple of weeks to a month, although I have by accident left them there longer with no issue.
Easy peasy!
