Quick Refrigerator Dill Pickles

I found these pictures in my phone from last August, when I was still on maternity leave with a 6-week old baby.  It's fun to think of August right now, after a month of below zero temperatures and a recent blizzard! 

 

Anyways, these pickles are freaking awesome.  They are not sweet like this version I did a few years ago.  They're tart and crunchy and perfect with grilled foods.  They are so good that A) I actually left a comment on the original blog to let the author know how good they are, and B) I've given the recipe to others who have made them successfully.

So, even though the pics are 5 months old and we won't have farmer's market cucumbers or dill for a loooooonnnngggg time, I'm posting so that I have the recipe readily available to me forever!

Quick Refrigerator Dill Pickles, from Mountain Mama Cooks
2 heads garlic, cloves separated and peeled
10 cups water
5 cups distilled white vinegar
1/4 cup plus 2 Tbsp salt (pickling or kosher or sea salt)
several sprigs fresh dill
1 Tbsp mustard seed
1 Tbsp black peppercorns
Lots of fresh small cucumbers, sliced on mandolin or cut into spears

Boil water and garlic together for 5 minutes, add vinegar and salt and boil until salt dissolves.

In mason jars, evenly distribute fresh dill sprigs, mustard seeds, black peppercorns, and boiled garlic cloves.  Add sliced cucumbers until tightly packed.  Pour boiled water/vinegar mixture over cucumbers to cover.  Cool and refrigerate.  You can eat them after a few hours, but they taste best after sitting overnight.