Refrigerator Pickles

For each Quart or Two pints you need:

3 to 4 medium/large or 6-9 small cucumbers

1 1/4 cup vinegar

1 1/4  cup water

1 Tablespoon pickling salt

1/2 teaspoon dried mustard

20 peppercorns

10 heads fresh Dill

4 cloves garlic, chopped into 4 pieces each

1/2 teaspoon celery seed

Use canning jars and lids with rings.
Thoroughly wash your  jars and lids with hot water.
You can leave the cucumbers whole, make spears or make rounds.

Put the  water, vinegar, salt, and dried mustard into a saucepan and bring to a boil.

Remove from heat.

Prepare the jars by putting in half of the peppercorns, dill, garlic and celery seed in the bottom of the jar.

Stuff the jar tightly with whole or sliced cucumbers, leaving some room at the top.

Put the remaining peppercorns, dill, garlic and celery seed on the top of the jar, poking down the dill and garlic where you can.

Pour the still warm/hot vinegar mixture into the jars to fill them, leaving about 1/2 inch  of room at the top.

Put on the lid and shake gently.

Put into fridge.

Your pickles will be ready in 10 days,  and can stay in the refrigerator for up to 6 months.