Canned Pickles

24-Hour Refrigerator Pickles are quick, easy and packed with flavor. There's no canning needed, and they're a perfect way to use up some of those cucumbers from your garden.

• 2 medium cucumbers, washed and ends trimmed off
• 2 cloves garlic, peeled and crushed
• 1 teaspoon mustard seeds, divided
• 1 teaspoon black peppercorns, divided
• 2 heaping teaspoons fresh chopped dill, divided
• 1 cup white distilled vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt

1. To make spears, cut each cucumber in half crosswise and then cut each half into 8 spears that are about 3 to 4 inches long. You can fit 16 spears per jar. If making round slices, cut each cucumber into 16 slices, each about ¼ inch thic.
2. Tightly pack the cucumbers into the jars.
3. Add one clove of garlic to each jar, tucking it down into the cucumbers.
4. Add ½ teaspoon of the mustard seeds, ½ teaspoon of the peppercorns, and 1 teaspoon of the dill to each jar.
5. Place the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring frequently until the sugar and salt have completely dissolved.
6. Pour the hot brine into the jars, making sure to cover the cucumbers completely.
7. Set aside and allow to cool to room temperature.
8. Place the lids on the jars and refrigerate for at least 24 hours before serving (the flavor will intensify the longer the sit in the fridge).