Quick and Easy Refrigerator Pickles!
I4 pickling cucumbers, scrubbed and cut into spears
½ cup fresh dill, loosely packed, washed and separated into sprigs
½ teaspoon black peppercorns (about 5 per jar)
1 1/2 cups boiling water
3/4 cup white vinegar
1 ½ teaspoons kosher salt
1 ½ teaspoons granulated sugar
1/2 teaspoon red pepper flakes, optional
Prepare brine: in large measuring cup or bowl, mix boiling water, vinegar, salt, sugar, and red pepper flakes.
Place cucumber spears into clean jars, packing tightly. Add dill sprigs and peppercorns.
Pour brine into jars, over cucumbers, to ¼ inch of top of jar. Cover jars with lids, let cool to room temperature. Put into refrigerator for at least 1 hour before eating. Will keep 2 weeks.