Artisan Champagne Vinegar Refrigerator Dill Pickles

• 10 – 3 to 4 inch long pickling cucumbers
• 2 cups water
• 2 cups Champagne Vinegar
• 1 Bunch fresh dill weed
• 1/4 cup white sugar
• 4 whole cloves garlic
• 2 tablespoons kosher or pickling salt
• 1 dried bay leaf
• 1 teaspoon peppercorns
• 1 whole hot chili, stem removed (optional)

Directions
In a medium sauce pan, combine the water, vinegar, sugar, salt, bay leaf a peppercorns.  Bring to a boil over medium heat.  Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles.  Place a sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.