Quick garlic dill refrigerator pickles

You will need:

1 1/3 C Sugar
1 1/3 C white vinegar
4 T kosher or canning salt
1 t turmeric
1 t celery seed
2 t mustard seed
2 t black peppercorn
4 cloves of garlic (to taste)
2 qt pickling cucumbers, sliced 1/4" (2-3mm)
fresh dill
hot peppers to taste



Wash and sterilize 2 quart canning jars (or 4 pint jars), lids and rings.  Place in warm water bath to heat while preparing the other ingredients.

Place peeled and split garlic cloves and dill sprigs in the bottom of the jars.  You can also put some hot peppers in for extra zing.  I dried many habenero peppers last year and have used these for that purpose.

 Fill jars with the sliced cucumbers.

In a non reactive pot, mix sugar, vinegar, salt, turmeric, celery seed, mustard seed and black peppercorns.  Heat to boiling. 

Pour into jars covering cucumbers, garlic and dill leaving ~ 1/4" (5mm) head space.  Seal with heated lids and rings.  Once cooled (about an hour) place in the refrigerator.  Let set for at least a week for best flavor.  Can be kept for at least 3 months in the refrigerator.  If they last that long. 

I also use some blue food coloring in my sweeter pickles, like these.  My family always put some in and the funky teal color indicated the sweetness, straight dills or sour pickles were green/yellow only.  YMMV.