Step 1

Trim the ends of the cucumbers. Then slice cucumbers to your liking. They can be whole, sliced lengthwise, sliced widthwise, or cut into spears.

Step 2

Place cucumbers in a large bowl. Pour the salt on the cucumbers and stir until salt is throughly mixed in. Cover and refrigerate for 3 hours.

Step 3

While the cucumbers are sitting, add in one garlic clove to each jar, a fresh dill spring, ½ teaspoon of mustard seed, and ½ teaspoon dill seed.

Step 4

Combine the water, vinegar, and sugar in a large bowl or pot. Do not heat. Stir until the sugar dissolves.

Step 5

After the cucumbers have set for the full three hours, drain the liquid from the cucumbers. Do not rinse them.

Step 6

Load the cucumbers into the jars. It’s very important not to pack them in too tight or smash them down because cucumbers bruise easily.

Step 7

Pour the prepared vinegar mixture over the cucumbers until they are completely covered.

Step 8

Cap off the jars with either a two piece canning lid (you can reuse an old one since there is no canning or seal needed) or another lid that will fit the jar. Really anything works and you can use a recycled glass jar and lid for these refrigerator dill pickles!

Step 9

Finally, store in the refrigerator. These pickles can last for at least 1-2 months. To be completely transparent, we eat ours so fast I’ve never had them in the fridge for more than a month and a half!