Refrigerator Dill Pickles - cooking recipe

Ingredients

4 lb. cucumbers
3 c. vinegar
1/4 c. sea salt
3 c. water
12 head dill or 4 Tbsp. dried dill weed
18 black peppercorns
6 whole coriander seed
6 whole allspice berries
3 tsp. whole mustard seed *

Preparation

Boil vinegar, salt and water for 5 minutes.
Divide other ingredients (spices) equally into 3 (1-quart) pickle jars.
Pack cucumbers loosely into jars.
Spoon hot liquid slowly into jars. Cover with enameled metal lids and allow to cool.
Refrigerate for 2 plus weeks before eating.
(These pickles stay crisp better than canned pickles because jars are not boiled.)