Homemade Quick Fridge Pickles

I love pickles...so much so that growing up when my family got an order from the Jewish deli I would slice the pickles, put them between two slices of chewy Rye bread and have the most amazing sandwich! I have a hard time finding my favorite Kosher deli pickles in Texas and so I tried making my own for the first time. This is a quick and easy recipe, and the result will last in the refrigerator up to a week! Feel free to add variation on the spices :)

1 large mason jar (~20 oz)
cucumber (your favorite pickling variety--choose one that has fewer seeds and is drier)
1 C water
3/4 C white vinegar
3 sprigs dill
5 cloves garlic (chopped)
1/2 tsp celery seed
1 tsp multicolor peppercorns (whole)
1 tsp coriander seeds
1 dried chili

1. Clean the mason jar and set aside.
2. Bring water, vinegar, salt and garlic to a boil. Boil for 4 minutes.
3. Cut the cucumbers how you like (I cut off the tops and quartered a small variety). Put in mason jar along with all dry ingredients and dill.
4. Pour liquid into jar and completely cover cucumbers. Put on lid and let sit on counter until they have cooled to room temperature. 
5. Put in fridge and enjoy the next day!
Yummy! Vegetable hoagie starring my homemade pickles.