Now, we're not talking the kind that can be put up for the winter (although that may be next), I'm just talking about wonderful, delicious refrigerator pickles. No fancy equipment required.
-white vinegar (5% acidity)
-dried red chili peppers
First sterilize the jars. You can run them through the dishwasher, I just handwashed them in really hot, soapy water.
Into each jar (use as many as you want) pack in a bunch of chopped dill, a garlic clove (or two, I can't remember) chopped in half, your sliced pickles (cut any way you like, I did rounds, I have an irrational dislike of spears) one of the sliced red chili peppers and a bunch of thinly sliced onions.
In a non-reactive pan put 3 parts vinegar to 1 part water (for 2 jars I used 1 1/2 cups vinegar and 1/2 cup water). Now, I found my pickles to be a little too vinegary so I may cut this ratio a little bit). Add a hearty does of salt, a tablespoon or two of the seeds, peppercorns and bring just to a boil.
Using a funnel, pour the vinegar solution into the jars and hand tighten. Set out to cool and then refrigerate for up to a week or so.
Now, of course, I only made it until about 3:00pm the next day before I tried one and they were delicious!!! I hit the farmers market this week for more pickles to use. I'm going to keep playing around with the recipe and will let you know how it goes!