Dill Fridge Pickles

It's been a long time without a post, but that's what a newborn will do to your free time. I've been meaning to post this since I made my first batch of the year a month ago, but now it's delayed and sans photos. Better than nothing, though.

Here's a great recipe for refrigerator pickles. I've never gotten into the hassle of canning, although I want to try canning some tomatoes eventually. But pickles stay so crisp and fresh when you don't can them. By simply refrigerating these pickles, they'll keep for up to a year, but I don't know why you'd want to keep them that long. They're too good to let sit around!

Here's a tip before you start. Boil the water and let it start cooling before you prepare the other ingredients.

4 quarts of 4" cucumbers, just picked and firm
-If your cukes have been sitting in the fridge for a few days, soak them in ice water for an hour or so to crisp them up.
-When I only have access to larger cukes, I cut them in half, spoon out the seeds, and then cut them into spears.

8 heads of dill
4 cloves of garlic
1 jalapeno or other hot pepper, sliced (include seeds and pulp for full heat)
1/4 tsp mustard seed
1/4 tsp celery seed
1/4 tsp pickling spice (optional)
-My philosophy with all of the above seasoning is the more the better. Feel free to add more of whatever you like best in your pickles.

1 quart vinegar
3 quarts water
3/4 cups salt

1. Boil water. Allow to cool completely.
2. Mix vinegar, water, and salt.
3. Disperse all other ingredients as evenly as possible in your jar(s).
4. Pour brine into jars, completely covering ingredients.
5. Allow to cure in fridge for at least a week.

Any other good refrigerator pickles recipes out there?