I'm Catherine with the old farmer's almanac .
I have a lot of extra cucumbers from the harvest and one way to preserve them is to pickle today .
I'm going to make what I call beginner .
Pickles , refrigerated .
No can pickles .
It's simple and you'll have pickles in no time before you get started .
Here are some pickling tips .
Your cucumbers must be very fresh .
Avoid the waxy supermarket produce .
Look for cucumbers that are uniform in size , scrub them really well and discard a quarter inch off the blossom side to make refrigerator dill pickles .
You'll need water , white distilled vinegar , sugar , canning or pickling salt and make sure you don't use table salt , fresh cucumbers , two cloves of garlic and two heads of fresh dill .
3.5 cups of water .
One and a quarter cup of the white vinegar .
One tablespoon sugar and one tablespoon of the salt .
We're just gonna wait for the solution to boil .
You don't wanna peel the cucumbers and um , you see , I'm slicing them into disks and I'm putting them in a bowl .
Make sure you use a large plastic or glass bowl , not metal .
So now I simply add two cloves of garlic , some dill , I pour the solution on and they cover .
The last step is to simply put the container in the refrigerator and you'll have tasty pickles in only three or four days for the complete recipe .
Look at the bottom of this page and for more about pickling , go to almanac dot com slash pickling .