Colleen’s Refrigerator Dill Pickles

Put a head of dill, about 2 tsp of dill weed, 1 sliced garlic bulb or 1 1/2 tsp chopped garlic, and some onion in a quart jar.  Pack in cucumbers to fill jar.

In a saucepan boil:

2 c water

2c white vinegar

1/4 c sugar

1/4 c salt (can be canning salt or whatever you like)

Cook until sugar is dissolved.

Pour into jar to an inch from the top. 

This is an amazing refrigerator picklerecipe- delicious, but only to be kept in the fridge, as it has no preservatives. Good for 5 months. This solution makes approx enough for 2-3 quarts of pickles.