Refrigerator Dill Pickles
Yields 1 pint

3-4 pickling cucumbers, about 4 inches long
2 heads dill weed (the seed heads)
1 clove garlic, peeled and halved
1 tablespoon minced fresh dill weed
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 cup water
1/4 cup cider vinegar
1/4 cup white vinegar
1 tablespoon kosher salt

Soak cucumbers in ice water in the refrigerator for 2-6 hours. Remove from ice bath and slice lengthwise. Place a dill seed head in a sterilized pint jar and add half a clove of garlic. Pack cucumber slices into the jar then top with second seed head, minced dill, celery seed, mustard seed, and second half garlic clove. Heat vinegars, water and salt together just until salt dissolves, then pour over cucumbers. Seal tightly with a lid and refrigerate 7-10 days before eating. Pickles will last up to a month in the refrigerator but are NOT shelf stable.