Classic Refrigerator Pickles

"…Envy is a mistake that just keeps on giving. Obviously we suffer a little when some misfortune befalls us, but envy requires us to suffer all good fortune that befalls everyone we know! What a bright prospect that is downing another quart of pickle juice every time anyone around you has a happy moment! To say nothing of the chagrin in the end, when we find that God really is both just and merciful, giving to all who stand with Him 'all that he hath,' as the scripture says."

Jeffrey R. Holland

 

 

Classic Refrigerator Pickles

Yield: 2 (1-quart) jars

Ingredients

1.    3 cups water

2.     1 1⁄2 cups apple cider vinegar

3.    1⁄4 cup kosher salt

4.     1 tablespoon chopped fresh garlic

5.     1 tablespoon yellow mustard seeds

6.    1 tablespoon dill seed

7.     2 teaspoons sugar

8.    1 teaspoon black peppercorns

9.     2 pounds small cucumbers, ends trimmed, sliced as desired

4 sprigs fresh dill

Instructions

1.    Bring 3 cups water, vinegar, salt, garlic, mustard seeds, dill seed, sugar, and peppercorns to a boil. Remove from heat, and let cool to room temperature. Divide cucumber and dill evenly between jars; add cooled vinegar mixture to cover. Seal jars, and let cool to room temperature. Refrigerate 24 hours or up to 1 month.