Making refrigerator dill pickles is easy and lets you enjoy fresh cucumbers long after harvest.

Ingredients

  • 1 1/2 lbs fresh pickling cucumbers, sliced into spears or rounds
  • 4-5 sprigs fresh dill (or 2 tablespoons dill seed)
  • 3 garlic cloves, peeled and smashed
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons pickling salt

Directions

  1. Pack the cucumbers, dill, and garlic tightly into clean glass jars.
  2. In a saucepan, bring the vinegar, water, and pickling salt to a boil, stirring until the salt dissolves.
  3. Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace, and make sure they're fully submerged.
  4. Let the jars cool to room temperature, then seal and refrigerate.

The flavor improves after several days in the refrigerator, and the pickles will keep for about a month.