Quick and Easy Refrigerator Pickles

My sister found this recipe and shared that she liked to make it with the cucumbers that I grow.  I like to make a batch of these every summer to enjoy. The recipe is from Once Upon a Chef.   

1 1/4 C distilled white vinegar

3 T kosher salt

2 T sugar

2 C cold water

1-2 armenian cucumbers, cut into spears (fit into jar) (you can use other cucumbers)

2 T coriander seeds

6 large garlic cloves, peeled and halved

1 t mustard seeds

1/4 t red pepper flakes

16 dill sprigs

2 1-quart jars

1. Combine vinegar, salt, and sugar in a small non-reactve saucepan over high heat. Whisk utnil the salt and sugar are dissolved.  Transfer the liquid into a bowl and whisk in the cold water.  Refrigerate brine until ready to use. 

2. Stuff cucumbers into 2 clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes and dill springs into jars, dividing evenly.  Pour chilled brine, divided evenly between jars.  If necessary, add a bit of cold water to the jars until the brine covers the cucumbers.  Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to 1 month.