Refrigerator Dill Pickles

I'm here right now to make you a promise:

Once you try this recipe, as long as cucumbers are fresh and available, you will never buy dill pickles again. That's a promise I know I can keep because you, dear reader, are smart enough to know a good thing when you see it.

No canning involved, these dill pickles keep in the refrigerator for a ridiculously long period of time and are better than the so-called-best dills in the grocery.

I've adapted the recipe just slightly from the one found HERE so that you only have to make one quart of pickles at a time.

You will need a 1 quart jar with lid (I used a 1 liter Weck jar, just because I love the glass lid and the way it looks so special.)

Scrub some smallish cucumbers, trim the ends off and cut into spears. Pack the spears tightly into the jar.

Add to the jar:
1 teaspoon dill weed
2 teaspoons dill seed
1 clove of garlic, minced
1/4 teaspoon whole mustard seed
6 whole peppercorns
1/8 teaspoon powdered allspice
1/4 teaspoon red pepper flakes
1/2 teaspoon granulated sugar
1/4 heaping teaspoon Ball Pickle Crisp

(For a little extra sweetness and for looks, you can stuff one little trimmed and peeled carrot into the jar, too.)

In a saucepan on the stove, make a brine by heating to boiling:
2 cups distilled water (?I used water from my Brita pitcher)
1/2 cup white vinegar (important to use the vinegar specified in any pickle recipe so that your acidity is correct)
1 Tablespoon fine Kosher or canning salt

Cool the brine and then pour over the cucumbers in the jar to within 1/4" of the top. Seal and store in the refrigerator.
.

If you can, try to restrain yourself and wait several days to let the flavors meld; however, if you just must try them out the next day you will STILL be very happy.

I promise.

Again, here's the link to the original recipe -- absolute genius! If you love these, you have to try the Hickory House version, too.
http://chickensintheroad.com/farm-bell-recipes/instant-picklefication/