Refrigerator Dill Pickles

I have been told these are great pickles. And I shall try them out soon!


Ingredients:
2 cups of water
1 3/4 cups vinegar
1/4 cup sugar
1 Tbs. anise or fennel seds, partially crushed
1 Tbs. mustard seeds
1 cup fresh dill
1 lb pickling cucumbers (if large, cut in quarters lengthwise; if small, cut in half lengthwise)
5 cloves of garlic, smashed

~ Toast the anise and mustard seeds over medium heat in a medium pot until toasted.
~Add the water, garlic, vinegar, and sugar to the pot, Bring to a boil, and then simmer for 10 minutes.
~Add the cut cucumbers and chopped dill (use large dill florets if the plants are fully matured) to a large jar.
~Pour the hot brine over cucumbers and dill. Use a wooden spoon to remove any air pockets.
~Let sit in the refrigerator for a minimum of 11 hours before eating. Pickles are good stored in the fridge this way for about a month.