Garlic Dill Refrigerator Pickles
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Pint Jars
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Pickling Spice
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Liquid Measuring Cup
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Add vinegar, apple cider vinegar, water, and salt to pot. Heat on medium, and stir until dissolved.
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Carefully smash garlic with the side of your knife.
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Remove peel on each clove, then do a quick rough chop.
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Divide garlic amongst each sterilized mason jar.
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Remove ends from each cucumber, then cut into 1/4 to 1/2" slices.
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Pack cucumber slices into the jar, adding some dill halfway through and on the top.
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Add pickling spices to each jar.
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Pour cooled brine into each jar, covering the cucumbers but not touching the top of the jar.
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Place lids over jars, but do not tighten. Let cool to room temperature.
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After they cool, tighten the lids.
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After 12 hours, place in your fridge for two days.
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Serve and enjoy! They'll last up to a month.
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