Homemade Hot Dill Pickles

A friend dropped off some delicious veggies from her garden and there were some nice cucumbers in there.

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Now it JUST so happened that we had eaten our last pickle that morning and I didn't feel like running to the store.

Hence, these cute little cukes were going to be transformed...into pickles!!

Now, if you've never canned a thing in your life, don't freak out on me. Pickles are easy and I never said you had to can anything (even though canning things is a whole heap of fun--especially if you do it with a friend).

This recipe is for refrigerator pickles, which means you don't need to preserve them by canning them. You just add the spices and the hot vinegar/water, let them sit in the fridge for a while, and you're done! Easy, peasy, mac and cheesey!

Here's what you need:

2 pint-size (approximate)glass jars (old pickle or jelly jars work fine)
2 cucumbers, sliced
1/2 tsp mustard seed
1 tsp chopped onion
2 sprigs of fresh dill (or 1 tsp dried dill)
2 garlic cloves
1 tsp red pepper flakes (I like mine hot)
2 Tbsp salt
1 cup vinegar
2 cups water

* Inside each glass jar, put 1/4 tsp mustard seed, 1/2 tsp chopped onion, 1 sprig of dill (or 1/2 tsp dried dill), 1/2 tsp red pepper flakes, and one clove of garlic.

* Fill the jars with cucumber slices. You can also quarter the cucumbers and put them in the glass jars like that.

* Heat the vinegar, water, and salt to boiling. Pour into glass jars, filling to the top.

* Cap the jars and store in the refrigerator for at least 24 hours before enjoying.

Side note: You can also add a squirt of agave nectar to the vinegar water if you like them a tad sweet.

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