We don't like cucumbers. It might make you wonder why we grow them. The reason is because we love pickles, especially refrigerator pickles. Refrigerator pickles aren't too vinegary, are salty enough, have excellent fresh dill flavor and are wonderfully crisp. I've tried canning dill pickles and they always seem too vinegary and are mushy. If you've got a good dill pickle canning recipe send it my way otherwise for now I am sticking with refrigerator pickles.
You will need:
-3 cups of water
-3 TBS salt
-6 TBS vinegar
-a bunch of fresh dill
-a clove of minced garlic
Mix the salt, water and vinegar together and stir until the salt is dissolved. I layer the cucumbers, dill and garlic into any nonreactive container. I use as many cucumbers as I have on hand or will fit in the container. Again I use as little or as much dill as I have on hand or based on how dilly I want the pickles to be. You could also put more garlic in if you like, there is no wrong way.
Then pour the brine solution over them so that everything is submersed. Put them in the fridge and let them sit for at least 48 hours or until they have soaked up enough brine and enjoy!