My Homemade Refrigerator Pickle Recipe

These will only keep for a week or so since they are not preserved in vinegar. But they are wicked good if I do say so myself.

1/4 cup kosher or sea salt (I buy the big red box of Morton's)
1/8 cup sugar
2 pounds pickling cukes (scrubbed and cut into halves or quarters)
8 or more cloves of garlic, crushed
2 Tablespoons dried dill
1 teaspoon coriander seeds
dried red peppers (optional)

Combine sugar and salt with 1.5 cups of boiling water. Stir to dissolve completely. Add in some ice cubes to cool this mixture. Then add in the rest of the ingredients except for the cukes.

In a large bowl place the cucumbers in a somewhat organized fashion. Pour the spiced water over them and fill with water until all the cukes are covered. Place a plate that is smaller than the bowl on top of the cucumbers to keep them all submerged. You might also want to add a coffee mug or something as additional weight.

Start checking them at 6 hours to see if they are "done." Most of the time, it takes 24 - 48 hours for them to taste "pickley" enough for people.

Once you reach that taste, keep the pickles (in the brine mixture) in the refrigerator.