Easy Refrigerator Dill Pickles
sprigs fresh dill
32 oz quart mason jars with lids
Place vinegar, salt, and sugar into a medium pot. Bring to a low boil and stir to allow the salt and sugar to dissolve.
Once sugar and salt is dissolved, remove from heat, add the water, and allow the liquid to cool for about 20 minutes while you prepare the pickle jars.
Wash cucumbers and slice cucumber about ¼ -½ inch rounds.
In the clean jars, evenly divide the pickling seasoning and add 2 sprigs of dill to the bottom.
Divide cucumber rounds between the jars. Top with remaining dill.
Pour the cooled liquid over the pickles. The brine should cover all the cucumbers.
Secure lids on the jars and give them a light shake.
Store in the fridge for at least 3 days (5 is ideal) for best results. The pickles can be stored in the fridge for 4-6 weeks.
Cucumber size can vary and you may have more or less cucumber slices. 3 large should be plenty, but if you are short on brine you can make a little additional brine.