For example, I didn't have fresh garlic bulbs (which are best), so I used minced garlic I had in a big jar in the fridge. Also didn't have fresh dill weed, so I used LOTS of dried dillweed in there.
I washed the cucumbers well and cut off the ends. I sliced as far as I could (about 1/2" slices) before the seeds showed up. Then I cut the whole cucumber in half ~ and the halves in half. Easy to slice off the seeds then. I used those long slices on top of the round slices in the jars.
I used whatever jars I had in the cabinet ~ washing in SUPER HOT water with antibacterial soap and Mr. Clean ~ then rinsing and drying. I used 3 maybe-1-pt. size? Not the size of a Klaussen pickle jar, but one of them held Kalamata olives, if that helps
My measurements aren't exact b/c I just "winged" it and used what there was in the bags... (and was also making some Homemade FRESH GARDEN MARINARA SAUCE at the same time!) But, you can't really go wrong here.
Easy REFRIGERATOR DILL PICKLES
10-12 pickling cucumbers (in a perfect world, this is what you'd use or 2 hot house cucumbers. I think I used 5-6 regular cucumbers though)
4 cups water (I only used 2 cups b/c didn't think I'd have enough cukes to fill 2 quarts)
2 cups white vinegar (again, I only used 1 cup)
2 TB Kosher salt (I used about 1 TB, but didn't measure, so who knows?)
1 tsp sugar (oh, I did use about that much)
Big bunch dillweed (stems removed) ~or~ 3 TB dried dillweed (haha ~ I used probably 6 TB!)
1 head garlic, cloves mashed ~or~ 3 TB minced garlic (think there was 1 heaping TB in each jar!)
5-10 peppercorns
***
Prepare ingredients: Thoroughly wash cucumbers. Slice cucumbers into 1/4” slices or quarter/1/8-cuke spears. Set aside. Make sure jars are very well washed and set aside.
Prepare brine: combine water, vinegar, salt, and sugar in a medium saucepan. Bring mixture to a boil and whisk a few times to be sure sugar and salt dissolve. Remove the pan from heat and cool to room temperature.
Make the pickles: Layer prepared cucumbers with the dill, garlic, and peppercorns in jars ~ about 3/4 full. (Don’t pack too tight so you'll want room for the brine) {mine were packed pretty tightly}. Now add enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator. The flavor is best if you let them sit for a few days, but they can be eaten at any time. Pickles should be good for at least 4-6 weeks.
Makes about 2 quarts + 1 pint (depends on how many cukes and how much brine is in each jar)