Refrigerator Pickles

Refrigerator Pickles

2 C white vinegar
½ C sugar
2 Tbsp sea salt
1 tsp freshly ground black pepper
12 whole cloves
4 bay leaves
1 tsp crushed red pepper flakes
2 tsp dill seed
8 small cucumbers or more as needed to fill the jars, peeled in stripes and sliced into thin rounds
1 small white onion, thinly sliced and broken into rings

Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved. Divide between the 2 jars. Layer the cucumbers and onions in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate, shaking the jar occasionally to keep the ingredients mixed. The pickles should be ready to eat within a couple of days. These pickles should keep in the refrigerator for about a month.
Makes about 2 qts.

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