Refrigerator Dill Pickles

I asked a good friend if she had a refrigerator pickle recipe and she sent me this. It did not disappoint!

1 gallon cucumbers, sliced but not peeled

4 cloves garlic, smashed

1 head dill, approximate

4 cups water

2 cups white vinegar

1/4 cup sugar

1/2 cup canning salt (can use Redmond’s Sea Salt)

1/4 teaspoon turmeric

1/2 teaspoon mustard seed

1/2 teaspoon celery seed

Into a very large, clean, sterilized jar (I used two 32 oz jars) put 2 cloves garlic and some dill. Layer sliced cucumbers until the jar is about half full. Then add 2 more cloves garlic and more dill. Add more cucumber slices until jar is full, add more dill.

Boil remaining ingredients together. Pour over cucumbers to cover. Refrigerate. Let set in fridge 2 weeks before eating. These last a long time in the refrigerator.