Super easy no-canning required dill pickles. No canning required, store in the fridge for months.
9 cups water
1 ½ cup vinegar
1/3 cup canning salt
½ cup sugar
Dill, 2-3 stalks
2–4 inch long cucumbers, enough to fill a gallon jar
Combine the water, vinegar, salt and sugar and boil one minute. Cool slightly.
Wash the cucumbers and cut off about 1/16”from each end. This gets rid of some enzymes that would soften the pickles, and allows better penetration of the brine. Pack the cucumbers in a one gallon jar with the dill.
Pour the warm brine over the cucumbers. Let stand, loosely covered, at room temperature for three days. (Drape a towel over the jar opening or let lid sit on loosely.) I rubber band everything, especially in fruit fly season.
Cover and store in refrigerator. They are ready to eat after the three days but the flavor improves after a week or two in the refrigerator.
I like to curl up some of the dill in the top of the jar to pin down the cucumbers and make sure they all stay submerged in the brine.
Fresh dill is preferred, but if you don’t have any available, you can substitute 4-6 tablespoons of dill seed.