Refrigerator Kosher Dill Pickles
"I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first...."
INGREDIENTS
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1 1/2 cups water, boiled and cooled
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1 cup white vinegar, 5% acidity
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1 tablespoon kosher salt
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2 tablespoons dill seeds
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1/4 teaspoon celery seed
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1 teaspoon mustard seeds
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1 teaspoon red pepper flakes
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1 bay leaf
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2 garlic cloves, minced
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3 -6 cucumbers (depending on size)
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