See how to make refrigerator dill pickles. No canning or special equipment required! It’s simple, easy, and surprisingly delicious!
3-½ cups water
1-¼ cup white vinegar
1 tablespoon canning salt (NOT table salt)
1 tablespoon sugar
cucumbers, unpeeled, sliced into disks (about 4 cups)
2 cloves garlic (whole)
2 heads fresh dill
Boil the water, vinegar, sugar, and salt in a saucepan. Cool. Add cucumbers, garlic, and dill in a plastic or glass bowl (not metal!). Cover with the cooled liquid. Put in the refrigerator for 3 to 4 days. The pickles should be good for 6 weeks. Enjoy!