Adapted from food.com by Nomi Sofer. Thanks to Donna Savastio for finding this recipe and trying it first.
These pickles are much less vinegary than the other recipe we have posted. I used just one or two cloves of fresh garlic in each jar and the results were crunchy and flavorful.
Pickling cucumber
4 -9 cloves garlic, 2 to 3 per jar
2 grape leaves (optional)
1 head dill (not sure how much a “head” of dill is; I used a large bunch).
2 quarts water
1 cup vinegar
1/3 cup salt
1/4 cup sugar
Directions:
Wash large canning jars (quart size works well). Place 2-3 cloves garlic, grape leaves (optional), and a couple sprigs of dill on the bottom of each jar. (I used LOTS of dill.)
Boil together 2 quarts water, vinegar, salt, and sugar. Stir, turn off and let cool.
Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.
Refrigerate. Pickles are ready in 3-4 days.
Read more at: 
http://www.food.com/recipe/refrigerator-dill-pickles-68396?oc=linkback
