I’ve always had a love for the bite that vinegar provides… green olives, salt & vinegar chips, peperoncini, and of course pickles. The following recipe can be used in both a water bath canned application, or my favorite… refrigerator pickles (you will find instructions for both applications below).

There is nothing like that cold, vinegar crunch of a fresh refrigerator pickle. Waiting a few days for the vinegar and spices to penetrate those crunchy green spears is the hardest part of the entire process.

Read more here: https://thesustainablesweetandsavorygourmet.wordpress.com/2012/05/31/got-pickles-spicy-garlic-dill-pickles-refrigerator-or-canned/