Brandon and Rachel Fit

I had lots of request for this pickle recipe so here it is thanks to

Dill refrigerator pickles (must be refrigerated at all times- not shelf stable)

1 quart size mason jar packed tightly with cucumber spears (not too tight- you want the brine to coat all of the spears)

For the brine:
1 cup water
1/4 cup distilled white vinegar
1 TBSP dried dill
1 tsp coriander seed
1 tsp black peppercorns
2 tsp pickling/kosher salt
1 TBSP minced garlic
A pinch of red pepper flakes

Mix all of the brine ingredients together and let sit and stir occasionally until salt is dissolved. Once salt is dissolved pour over cucumber spears and tightly close the lid. Store in the refrigerator. Ready in 48 hours but better the longer they sit.