Refrigerator Pickles

You can double the brine to make sure you have enough for your pickles.

Ingredients

• 1 3/4 to 2 pounds of Kirby cucumbers (about 6)
• 1 1/4 Cup distilled white vinegar (5% acidity)
• 3 Tablespoons kosher salt
• 2 Tablespoons sugar
• 2 Cups cold water
• 2 Tablespoons coriander seeds
• 6 Large garlic cloves, peeled and halved
• 1 Tesapsoon mustard seeds
• 1/4 Teaspoon red pepper flakes
• 16 Dill sprigs

Instructions

1. Combine vinegar, salt and sugar in non-reactive saucepan (such as stainless steel, glass, ceramic, or teflon) over high heat. Stir until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate the brine until it's ready to use.
   
   
2. Stuff the cucumbers into the two clean 1 quart jars. Add coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs and chilled brine into jars, dividing evenly.
   
   
3. Cover and refrigerate for 24 hours and then serve.
   
   
4. The pickles will keep in the refrigerator for one month.