Here is the recipe for the refrigerator dill pickles that we made from that HUGE pile of cucumbers.
The recipe is for a gallon jar, so scale it based on the size of jar you plan on using.
2 heads of dill
2 large onions sliced thin
5 cloves of garlic sliced
1 qt bottled water
3 cups of vinegar
1/2 cup canning salt
Boil the water, vinegar and salt just until the salt is dissolved.
Pack the jar with all the vegetables.
Pour hot liquid over vegetables.
I let the jars cool a bit on the counter, then put wax paper-lid-lid ring.
Cool on the couner and then store in the fridge.
Wait at least 24 hours before enjoying.