Classic Dill Pickles (Refrigerator) - cooking recipe

Ingredients

5 pickling cucumbers
3 tablespoons kosher salt
1 head fresh dill
2 garlic cloves, peeled and halved
1/4 teaspoon black peppercorns
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 cup cider vinegar
1 cup water

Preparation

Trim the ends of the cucumbers.
Quarter each cucmber lengthwise.
In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
Cover and refrigerate for 2 hours.
Rinse the cucumbers several times and pat dry.
In a small saucepan, add water and vingear and one tablespoon of salt.
Bring to a boil.
Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
Pack container with cucumber spears.
Pour hot brine into container.
Let pickles cool to room temperature, about 2 hours.
Cover and refrigerate for one day to develop flavor.
The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.