makes one quart 
So many pickle options, so little time. There are the traditional canned ones, the fizzy fermented versions, and the so-fast-you-won’t-believe-it refrigerator variety, which is what we’re covering here. You’ll find all three types of pickles stashed in various places on my homestead, but these icebox pickles are the winner when it comes to simplicity. They’re also extremely handy when your plants torment you with only two cucumbers at a time for the first month or two, which makes canning pretty much impossible. Because they aren’t cooked, these pickles not only have a fresher flavor, but their rawness contributes to extra crunch as well. Most refrigerator pickle recipes call for heating the vinegar and salt first, but I’ve found that to be an unnecessary step. Give your jars a good shake after you fill them, and you should be all set.
4 to 6 cucumbers, depending on the size (about 2 pounds)
2 cloves garlic, smashed
3 heads fresh dill, or 1 tablespoon dried dill seeds 1 tablespoon coarse sea salt
1 tablespoon yellow mustard seeds
½ teaspoon black peppercorns
1 bay leaf
1 cup white vinegar
Trim the blossom ends from the cucumbers and cut the larger ones into spears.
In a clean 1-quart jar, combine the garlic, dill, salt, mustard seeds, peppercorns, bay leaf, and vinegar, then pack the cucumbers on top. Fill the jar the rest of the way with cool water, taking care to cover the cucumbers completely.
Cap tightly and shake well. Icebox pickles can be eaten just a few hours after you make them, but the flavor vastly improves after at least 3 days in the fridge. These pickles will last about 3 months, but the garlic flavor will intensify and the pickles will increase in spiciness the longer they sit in the refrigerator.