Classic Dill Pickles (Refrigerator)

Directions

1. 1
   Trim the ends of the cucumbers.
2. 2
   Quarter each cucmber lengthwise.
3. 3
   In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
4. 4
   Cover and refrigerate for 2 hours.
5. 5
   Rinse the cucumbers several times and pat dry.
6. 6
   In a small saucepan, add water and vingear and one tablespoon of salt.
7. 7
   Bring to a boil.
8. 8
   Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
9. 9
   Pack container with cucumber spears.
10. 10
    Pour hot brine into container.
11. 11
    Let pickles cool to room temperature, about 2 hours.
12. 12
    Cover and refrigerate for one day to develop flavor.
13. 13
    The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.