Makes: 2 Quart Jars

Description: Easy, flavorful garlic dill pickles that are ready in 24 hours and last up to a month in the refrigerator.

Ingredients:
3 pounds  Kirby Cucumbers, cut into spears
8  Large Garlic Cloves, peeled & smashed
1 TB  Coriander Seeds
1 tsp  Mustard seeds
2 tsp  Black Peppercorns
1/4 tsp or more  Red Pepper Flakes, adjust to your heat preference
20 Sprigs  Fresh Dill
1 1/4 Cups  White Vinegar
3 TB  Kosher Salt
2 TB  Granulated Sugar
2 Cups  Cold Water

Instructions: Distribute garlic & spices evenly between the 2 jars. Add sprigs of dill then pack each jar tightly with cucumber spears.

Combine vinegar, salt & sugar in a stainless steel, non reactive, saucepan. Cook over high heat, whisking until salt & sugar are dissolved. Remove from heat, stir in cold water. Pour into the jars over the cucumbers. Add some water if necessary until cucumbers are fully submerged. Put the lids on & refrigerate 24 hours. Turn over the jars & shake them to distribute seasoning once a day if desired. These will last 1 month in the refrigerator.