Really Good Refrigerator Pickles

I want to share with you a recipe for "the best" refrigerator pickles you will ever make!  I got this recipe from my Mom several years ago, and she got it from a friend.  Good recipes like this one should definitely be passed around!  Even though canned (brined) dill pickles are good, these refrigerator pickles say 'summer' like nothing else.  Even my husband, who is not the greatest pickle lover, enjoys these pickles with a sandwich or a simple meal.   They will last for a few weeks in the refrigerator, and they are very crisp and fresh tasting!  So if you have some cucumbers that are about 4 or 5 inches long and not too thick around, cut them into spears and try this recipe.  You will also need dill and garlic.
     The brine makes enough for 2 or 3 quart jars, so that is enough pickles to share with a friend!

For the brine:
3/4 cup white vinegar
1/4 cup canning salt
2 quarts of water
     Heat the above until the salt is dissolved and set aside.

Also need:  about a dozen or two  cucumbers, small, well scrubbed and cut into spears
dill
garlic cloves


Place dill in bottom of a wide mouth canning jar.  Put in a garlic clove and the cucumber spears.  Then top with more dill.  Pour the brine over the pickles and let stand un-covered at room temperature overnight.  The next day cover with a lid and ring (you can use a used lid for this) and put in the refrigerator for 8 days.  After 8 days it is ready to eat!   Do not eat them before the 8 days is up!    Give them a chance to age the 8 days!  These will last for several weeks if stored in the refrigerator, but they will probably be gone before then!

A jar of refrigerator pickle spears ready to eat.   They are light tasting, crunchy, and just the right thing to go with a sandwich for a quick summer meal.