Garlic Dill Refrigerator Pickles

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  Step 1

  Add Vinegar, CANNING Salt, and Water to a pot and bring to a boil to creat the brine.

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  Step 2

  Stir until salt is dissolved. TASTE TEST THE BRINE! Make sure it is not too salty, too vinegary or too weak. Adjust accordingly to get the best balance of all three. Put mixture aside.

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  Step 3

  Gather all your ingredients and clean mason jars.

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  Step 4

  Add about 3 cloves of Garlic, 2 full sprigs of dill, a pinch of mustard seeds, a pinch of minced onions (*or real onions), a few peppercorns and a single bay leaf to your jars.

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  Step 5

  Slice up your cucumbers so they are shorter than the mason jars.

  Also, for the pints, slicing them into quarters helped pack more in per jar. You can also slice them into pieces or leave them whole if using a bigger container.

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  Step 6

  Arrange the pickles in the jar so you can fill it up nice and tight. It's like a puzzle, you may have to do some rearranging. :-)

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  Step 7

  Add your brine to the jars leaving a little space at the top. (About a 1/4 inch.)

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  Step 8

  Put the lids on and place jars in the refrigerator. Wait AT LEAST 1 week to enjoy!

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