No-Need for Canning Dill Pickles

The amazing thing about pickles is the room for creativity! Depending on how spicy, salty, or sweet you like them, feel free to have fun experimenting with the ingredients.

The Goods:

25 mini cucumbers (give or take)
3 large cloves of garlic (peeled and sliced)
4 cups white vinegar
2 Tbl honey
1 large hand-full fresh dill
1 tsp crushed red pepper
1 tsp mustard seed
1 tsp coriander seed
1 Tbl salt
1/2 tsp black pepper corns

The Method:

In a large mason glass jar evenly distribute the cucumbers and garlic.  

In a large saucepan, add the remaining ingredients and cook over medium heat until mixture starts to boil.  Once boiling, turn off heat and carefully add liquid to mason jar.  Tightly close the lid and place in the refrigerator.  Let the jar marinate for at least 4 days before indulging in the pickles.  Will last up to 30 days.