• Wash your pickles well and remove the blossom end.
• Slice them as desired...I typically keep sliced, spears and whole pickles on hand so I check my pickle stash and see which type we are low on.
• Add mustard seed, garlic and dill sprigs to your jar, then put your prepared cucumbers in.
• Add the brine to fill the jar and cover your cucumbers. If I have some parts of the cucumbers that rise above the brine, I snip of a piece of the cuke so that all parts of all cucumbers are submerged below the brine.
• Put lids on your jars and refrigerate. Because these are not being canned and instead kept in your refrigerator, you don't need special jars...just make sure the jars and their lids are clean.
• Our jars typically don't make it past one week before someone starts snacking, but if you can let them sit for 2-3 weeks they have more time for the flavor to develop. I've read that you should consume them before 3-4 months...we've never had any that last that long.

Pickle Brine

• Mix all ingredients in a pot over low heat and stir until salt is dissolved.
• Rremove from heat and chill.
• Store in a container in your refrigerator.