24-Hour Refrigerator Pickles

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Serves: 2 - 3 pints


1 1/4 cups water
1/3 cup cider or white wine vinegar
1 1/2 tablespoons kosher or non-iodized salt
1 tablespoon honey
2 small cloves garlic, peeled
2 sprig of dill leaves OR 1 dill flowerhead OR 2 teaspoons dried dill leaves
½ teaspoon red pepper flakes
2 1/2 pounds cucumbers cut into spears or 1/4-inch thick rounds
notes for this recipe:
These crisp and flavorful pickles are ready to eat just 24 hours from when you make them. They will keep in the refrigerator for several months, but will have the best texture if eaten within 1 month. The basic recipe is for cucumber dill pickles, but you can mix up the spices and the vegetables that you use (see the variations below). Carrots, green or wax beans and cauliflower all work well in this recipe.
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