Sweet and Spicy Refrigerator Dill Pickles

We just love our sweet and spicy pickles with pulled pork sandwiches or any kind of sandwich for that matter.  These pickles take no time at all to put in a jar to cure for a few days.  

I store mine in a large pickle jar that I once got pickles in from a big box store but any kind of large jar with a lid will work.  If you don't have one jar big enough, divide ingredients between several quart sized jars. 

• 7 - 8 cups thinly sliced cucumbers  (a mandolin works well)
• 1 cup thinly sliced and quartered onions
• 1 cup thinly sliced and quartered green peppers
• 1 tablespoon pickling salt
• 4 cups sugar
• 2 cups white vinegar
• 2 teaspoons celery seed
• 1 teaspoon crushed red chili pepper
• 1 teaspoon mustard seed
• 2 sprigs fresh dill heads (the umbrella looking part)

1. Combine the cucumbers, onions, green peppers and salt in a large bowl and allow to sit for one hour.  Drain well.
2. Put one dill head in the bottom of the jar and fill with cucumbers right to the top, packing down a bit to fit in as many as possible.  Add one more dill sprig to the top.
3. In a large saucepan, combine the sugar, vinegar, and spices.  Bring to a boil and stir until the sugar has melted.
4. Pour the hot brine over the cucumbers, covering all the cucumbers.
5. Put on the lid and refrigerate a few days to allow the cucumbers to cure before eating.

Once cured, the pickles stay well in the refrigerator a few weeks. 

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