Refrigerator Kosher Dill Pickles - cooking recipe

Ingredients

Pickling Liquid
1 1/2 cups water, boiled and cooled
1 cup white vinegar, 5% acidity
For each quart jar add
1 tablespoon kosher salt
2 tablespoons dill seeds
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 garlic cloves, minced
3 -6 cucumbers (depending on size)

Preparation

Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.