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Refrigerator Dill Cucumber Pickles

From Stones River Market

<p>I have tested this recipe and I have been told by those eating them, these are the &#8220;best&#8221; dill pickles ever.</p>
Source: Stones River Market (Entered by John Erdmann)
Serves: Numerous jars

fresh dill
1 gallon whole pickle sized cucumbers
chopped fresh garlic
1 TBSP pickling spice
crushed dried red hot pepper (or a whole dried hot pepper)
Brine - see instructions below
4 TBSP kosher salt to each quart of water

Step by Step Instructions
  1. In a gallon jar (ingredients can be divided up into smaller jars if desired), layer fresh dill on the bottom and lots of chopped fresh garlic, 1 tablespoon pickling spice, some crushed, dried red hot peppers.
  2. Pack in whole, pickle-size cucumbers, then add more dill. Pour in brine to fill the jar.
  3. Leave out on the counter for 2 days, then store in refrigerator.
  4. For the brine, combine 3/4 cup distilled white vinegar and 4 tablespoons of Kosher salt to each quart of water that has been boiled and cooled first.