We're starting to pick cucumbers so it's time to keep some of these refrigerated dills on hand. They're very crisp, refreshing and lo-carb (when using Splenda) for snacking. I love these suckers! They really remind me of Claussen's refrigerated pickles

Refrigerator Dills
Yield: 1 Quart

1 lb pickling cucumbers
1/2 TBS yellow mustard seeds
1 TBS dill seed
1 clove garlic, peeled and cut in half
4 black peppercorns
1/4 small onion, thinly sliced
3 TBS sugar or Splenda
2 TBS canning salt
1 cup water
1 cup white vinegar
optional - 1 sliced hot pepper or hot pepper flakes to taste

1. Cut each cuke lengthwise into 4 spears

2. Put the cukes, mustard seeds, dill seeds, garlic, peppercorns and onion into a quart jar.

3. In a small pot, combine the sugar or Splenda, salt, water and vinegar. Bring to a boil and stir just until the salt is dissolved. Pour over the cukes in the jar. Use a knife or chopstick to stir. Let cool.

4. When cool, cover or cap and refrigerate for at least 24 hours. Keep in the refrigerator for up to two months.

I love refrigerator pickles because of the crunch. It's the only kind that I will make. They are fresh and crisp and a pleasure to eat.

I like the 7 day salt brine dill garlic method.