Easy Pickledilly Spiced Refrigerator Pickles

Pickling Spice Mix

2 tablespoons dill seed
2 tablespoons coriander seed
2 tablespoons black peppercorns
2 tablespoons pickling salt
2 tablespoons mustard seed
1 tablespoon pink peppercorns (optional)

Mix together and store any leftover spice mix in a sealed container.

For each quart jar:
1/2 small onion, sliced
4 cloves of garlic, smashed
spice of your choice: could be a couple of hot peppers, could be 1/2 teaspoon red chili flakes, I use 1 tablespoon Korean dried chilis. You can customize this to your preferred spice level.
Fresh or dried dill fronds
2 bay leaves
cucumbers, sliced or cut into spears I pack the quart jar with the cucumbers so I know I have the right amount. It's very difficult to give a number of cucumbers needed here as cucumbers vary so much in size.

For the brine: combine equal parts vinegar* and distilled water. A good place to start is about one-half the total volume that you are pickling. In the video, I pickle 2 quarts so I made up 1 quart.

With clean jars, pack all the ingredients – layered if you want it to look prettier. Pour over the brine and get out any air pockets with a chopstick or the handle of a spoon. You want all the cucumber under the brine. Seal your jars and put them in the refrigerator. Start tasting after a few days. These should last for a couple of months in the refrigerator.

*I recommend starting with white distilled vinegar as the flavor is not as sharp as apple cider vinegar. I used apple cider in the video for demonstration purposes.