Refrigerator Pickles

I have received a ton of cucumbers over the past few weeks in our bountiful basket and so after searching Pinterest for some ideas, I decided to make Refrigerator Pickles.  One Perfect Bite shares a delicious recipe for these pickles.  The recipe I am going to share was adapted from the one I found and  let me tell ya, they are yummy.  They lasted, well, about a day in our house and this morning my oldest asked me when I was going to make some more.  So yeah, you guessed it, I have another batch made up and resting in the refrigerator until tomorrow.

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What you need for these pickles:
1-1/2 cups distilled white vinegar
1/3 cup granulated sugar
4 teaspoons kosher salt
2 3/4 teaspoons of pickling spice
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
1 tablespoon dill weed spice
3 cloves garlic, minced


Making them:
1.  Combine Vinegar, sugar, salt and pickling spice in a medium size bowl.  Add the hot water and stir until the sugar dissolves and the liquid is clear.  Cool to room temperature.  (This only takes a minute or two.)
2.  Place your cucumbers, minced garlic and dill weed spice in a large bowl and toss to combine.  Pour your brine over the cucumbers and stir until cucumbers are well coated.  
3.  Cover them with a plate to weigh them down and keep them covered in the brine.  Cover the bowl with plastic wrap and refrigerate overnight, stirring once or twice.    
4.  Transfer to an airtight container and store for up to two weeks. Yield: 1 quart. 

Cover your cucumbers in brine.