Recipe of Week 17: Quick Refrigerator Pickles

One quart sized jar or two pint sized jars with lids
4-5 pickling cucumbers
3 cups water
6 tablespoons white vinegar
3 tablespoons pickling salt
3 cloves garlic, peeled
6 large sprigs of fresh dill


Wash your cucumbers and cut into whatever pickle shape you prefer- coins, spears, or halves. You can also leave them whole!
Place dill and garlic in the bottom of the jar, then add the cucumbers.
In a measuring cup with a spout, mix together water, salt, and vinegar and stir until the salt dissolves. Pour over the cucumbers, filling the jar.
Replace the lid and place in the refrigerator. Pickles are ready to taste whenever, but give them at least 8 hours for the best flavor. Refrigerator pickles will keep in the fridge for up to two weeks.