Refrigerator Dill Pickles

3 1/2 cups water

1 1/4 cups white vinegar

1 Tbsp sugar

1 Tbsp sea salt

4 cups cucumber spears

2 garlic scapes, rough chopped

2 heads fresh dill

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.

Combine cucumber spears, garlic scapes, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.