Easy Refrigerated Pickles



 5 - 6 small pickling cucumbers such as "Kirby" quartered
1  cup water
1  1/2 cup white vinegar
5 cloves sliced garlic
1 Tbsp canning (pickling) salt
3 tsp. Dill weed fresh or dried
1 tsp. Red Pepper flakes


  1. Sterilize your quart mason jar.
  2. Add crushed Dill, Garlic and Pepper flakes to the bottom of the jar.
  3. Slice or quarter small cucumbers and place in jar until filled, not too tightly. Allow some room for the vinegar mixture to soak in.
  4. In a small pot add water, vinegar, salt and bring to a medium boil stir until mixed well.
  5. Pour vinegar mixture over pickles.
  6. Allow to cool, cover jars with lids and bands, and refrigerate for up to 2 weeks.