How do I make homemade refrigerator dill pickles?

Wash the cucumbers and then soak it in ice water (or very cold water) for 2 ½ hours. Refresh ice/water as required. Sterilize 8 to 1 L canning jars and lids in the boiling water for at least about 10 minutes. In one large pot over the medium high heat, combine the vinegar, water and then pickling the salt. Bring the brine to about rolling boil. In each of the jar place 2 half cloves of the garlic, 1 head of your dill, and enough cucumbers to fill your jar. Then just add one additional half clove of the garlic and 1 more sprig of the dill on the top of the cucumbers. Fill the jar with the hot brine. Seal the jars making sure the rim is clear of residue. Process the sealed jars in the boiling water bath for 20 minutes. Store the pickles for about minimum of eight weeks before just eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a dry cool place.