Refrigerator Dill Pickles

We took a bowl of these yummy pickles to a dance last night, and I got lots of recipe requests.  I told everyone I'd post the recipe on my blog, so here it is!

Refrigerator Dills

1 gallon Cucumbers, cut into chunks

4 jalapeno peppers, seeded and sliced (you can use any hot pepper you like, just be reasonable.  You could      also skip this ingredient for a milder pickle.)

6 cloves of garlic, peeled and sliced thin

2 1/2 Tbl. dried dill weed (good)
or
5-6 heads of fresh dill (better)

2 red onions, sliced (I don't add them, because I think they loose the "classic" dill pickle taste, but some may like them)

Brine
1 cup Cider Vinegar

1/3 cup pickling salt

4 cups water

1. Pack vegetables into a gallon (or two half gallon, or whatever) jar in layers with the dill and garlic.
2. Bring the brine ingredients to a boil and pour over the veggies in the jar (make sure it covers all of the cukes!)
3. Let stand at room temperature until cool, then refrigerate for at least 24 hours (48 is better, but who can wait!)  Store refrigerated.

These are the best homemade dill pickles EVER.  They are crunchy, and sour, and not too salty.  People say they remind them of Claussen Dill Pickles.  Enjoy!