Refrigerator Dill Pickle Slices

2 pounds pickling cucumbers (4 to 5 inches long)

1 tsp ground Turmeric

2 quarts boiling water

2 Tbsp Dill Seed, divided

4 tsp Dill Weed, divided

4 tsp Yellow Mustard Seed, divided

1 tsp Garlic, Minced, divided

tsp crushed Red Pepper, divided

3 cups distilled white vinegar (5% acidity)

2 Tbsp non-iodized salt

2 tablespoons sugar


Wash cucumbers well with cold water. Trim blossom ends and cut lengthwise into inch thick slices (4 inches long). Place slices in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature 3 hours; drain. Rinse and drain again. Place Tbsp dill seed, 1 tsp each dill weed and mustard seed, tsp minced garlic, and 1/8 tsp crushed red pepper in each of 4 hot sterilized wide-mouth pint canning jars. Pack cucumber slices vertically into jars. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve salt and sugar. Ladle over cucumbers, leaving inch headspace. Cool. Cover jars with metal lids and screw on bands. Refrigerate pickles. Shake jars once a day for 7 to 10 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.