Home made Dill Pickles - super easy way

Many people are intimidated by canning.  I certainly was, and then I dove into it and found it was pretty easy.  I went on a canning spree, I canned everything in sight.  I especially focused on pickles, as I have yet to meet a pickle I didn't like.  I did this for a few years, and found that I was giving away more jars of pickles than I was consuming myself.  This is all fine and dandy, until you are divorced and money gets tight.  So, the other night I tried doing a small batch of pickles and WOW, did they turn out great. 
The thing about canning pickles, is that you have to use a hot (boiling) water bath to actually "can" your product.  With pickles, this often results in a slightly mushy or flaccid cucumber.  I like my pickles crispy folks!  Screw the pickles that melt in your mouth and not in your hand bullshit.  And since I was only doing a few jars, I figured I would just keep them in my refrigerator anyways.  So here is my easy recipe for dill pickles.

You will need:
A few jars (I got mine from Ikea for less than $1 a jar)
Enough pickling cucumbers to fill the jars (you usually need more than you think)
5 cups of Vinegar
5 cups water
3/4  cup of pickling salt
1/4  cup sugar
10 minced garlic gloves (yes, I love garlic)
3 Tbsp of  whole yellow mustard seeds
5 Tbsp of dill weed
Fresh sprigs of dill (for each jar)

Combine vinegar, water, salt, sugar, garlic, mustard seeds and dill weed in a large (not stainless steal) pot and boil for 5 min.  There is your brine, yup that easy.
Pack your jars with cucumbers (however you want to cut them) with some dill and pour brine over cucumbers until full.  Put in refrigerator for a week, and start enjoying!

You could mix it up a bit depending on what you want to pickle, or play around with spices if you want.  Because these are pickled in the refrigerator, these babies come out crisp!  Let me know what you think.