*these are not meant for long term storage- they are refrigerator pickles and can be refrigerated for up to 2 weeks before eating.

3 lbs. med. pickling cukes
5 C. water
1 1/4 C. white or cider vinegar
1/4 C. sugar
1/4 C. salt
2 dill heads
3 or more cloves garlic
1 chili pepper (optional)
1/2 tsp. pickling spices


Bring water, vinegar, sugar and salt to a boil in medium pot, cool. Slice cukes into rounds or spears. Place cukes, dill, garlic, sliced chili pepper and spices into clean jars, pour liquid over cukes. Refrigerate. Ready to eat in 2-3 days, eat within 1-2 weeks.