REFRIGERATOR GARLIC-DILL PICKLE SLICES

This is the time of year that you will find pickling cucumbers in your grocery store or at the farmers' market. We love these in a little bowl for a side dish or with our hamburgers. They stay very crunchy.

2 lbs pickling cucumbers, ends removed and thinly sliced

1 T kosher salt or pickling salt

2 Vidalia onions, cut in half and thinly sliced

1 T pickling salt

1 ½ cups white vinegar

1 ½ cups water

1 T granulated sugar

½ t dill seeds, per jar

½ t yellow mustard seeds, per jar

½ t coriander seeds, per jar

½ t cumin seeds, per jar

½ t black or multi-colored peppercorns, per jar

½ t red pepper flakes, per jar (optional)

1 t minced dried garlic, per jar

Place sliced cucumbers in a large bowl, add the salt and gently stir until well combined.

Cover and refrigerate 4 hours.

Transfer cucumbers to a colander and rinse well under cold water.

Rinse and dry bowl.

Drain cucumbers well and return to the bowl along with onion slices.

In a medium saucepan, add the kosher or pickling salt, vinegar, water, and sugar.

Bring to a boil and boil and boil for 1 to 2 minutes until salt and sugar are dissolved.

Let mixture cool for 20 minutes, then pour over cucumber mixture in the bowl and let stand at room temperature for 1 hour.

Cover and refrigerate for 2 days.

Pack into 4 clean 12-ounce canning jars that have been prepared with the seeds, peppercorns, pepper flakes, and dried garlic.

Divide the juice evenly between the 4 jars and tightly screw on tops.

Refrigerate jars for up to 3 months, if they last that long.

Makes 4 12-ounce jars