Refridgerator Dill Pickles

In the past I turned batches of raspberries, strawberries and peaches into jam using the full boiling, jarring process. Lately though, with so much on my to-do list (aka running), the jars have sat unused in the basement collecting dust. Last week while shopping, next to the fresh Niagara peaches I was getting was a basket of dill pickles. Well, not quite. But it got me thinking about turning these small cucumbers into pickles. Not the sterilizing, sealing jars method, but quick and easy method that would mean having to eat up the resulting pickles within the days left of summer! As I do with most things I cook, I looked at a few recipes, and after not finding any one that I really liked, I decided to wing it based on several other recipes. 

INGREDIENTS:
-Approximately 6-8 fresh small cucumbers
-3 cups water
-1.5 cups white vinegar
-3/4 cup chopped dill
-3 cloves garlic chopped
-1 tbsp mustard seeds
-1 tbsp dill seeds
-2 tbsp salt
-4 tbsp sugar
-1 tsp peppercorns 
-1/4 tsp red pepper flakes
-jars with lids, I used 3 approximately 3 cup canning/mason jars

INSTRUCTIONS:
Add all ingredients (except cucumbers) to a medium-sized pot. Bring to a boil and stir. Boil for 2 minutes. Remove from heat and set aside to cool. 

Clean jars and lids. Wash, trim ends and quarter cucumbers. Stack upright into jars (placing jars on the side makes this easier), leaving a bit of space around pieces. 

When cool, add liquid to the jars. Put on lids and turn jars to mix ingredients around cucumbers. 

Refrigerate for 48 hours to allow flavours to infuse. Eat within a couple weeks.