Refrigerator = no canning = super quick.
In a pot, combine vinegar, water, sugar, and salt. Bring to a boil and stir. When salt and sugar have dissolved, add garlic and boil 2 minutes more.
Meanwhile, arrange cut cucumbers into jars with tight-fitting lids. Stuff the edges of each jar with several sprigs of dill (as many as you can fit!), and 1 to 2 teaspoons of pickling spice. Pour the hot pickling liquid over the pickles to fill the jars.
Let the pickles cool slightly, then put the lids on the jars and refrigerate for at least 1 hour or more before serving.
Pickles will be good in the fridge for up to 1 month, or you can can/process the jars to store them indefinitely in your pantry.
Recipe adapted from Epicurious.
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DELICIOUS and easy ~ just what I love! I made these days ago and waited until our cook-out two days later to try them. They are SO good. I highly recommend this recipe. I plan to make several more jars before fall sets in. Thanks so much for sharing such a terrific recipe!
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