Easy Refrigerator Pickles..........

Crispy, garlicky, a little sour and well, just right.  Easy is the name of the of this recipe.  The hardest thing about it is waiting the seven days to eat them.

• 3 pounds pickling cucumber
• 1 cup vinegar
• 2 cups water
• 2 tablespoons pickling salt
• 6 garlic cloves, peeled (2 per jar)
• 1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
• 6   sprigs fresh dill
• 1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)
• 1 tbsp. pickling spices ( in each jar)

Wash the cucumbers with a vegetable brush
Slice the cucumbers into chips.
In a large saucepan, combine vinegar, water and salt. Bring to a boil.
Arrange jars on counter and dole out the spices to each.
Pack the cucumber slices firmly into the jars.
Pour the brine into the jar, leaving approximately ½ inch head space.

Apply lids and let the jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 7 days before eating.