I'm hoping I'm not the only one putting up cucumbers from the garden. It's an almost daily task, including today.
In case you need a faster way to use them up without heating the house, try these refrigerator pickles. This is my favorite way to make cucumber pickles; it's so easy and such a time saver. Enjoy and happy harvest — now back to my cukes!
Refrigerator Pickles
• 1 cup water
• 1 cup white vinegar
• 1 cup sugar
• 1 1/2 teaspoons sea salt
• 1 pound cucumbers, quartered lengthwise
• 6 garlic cloves
• 2 teaspoons black peppercorns
• 2 large dill heads
Directions
In a small saucepan over medium heat, combine the water, white vinegar, sugar and salt, bringing the mixture to a boil. Stir until the sugar has dissolved. Remove the saucepan from the heat and let the liquid cool down to room temperature.
Divide the cucumber spears, garlic cloves, black peppercorns and dill heads between two sterilized pint jars. Pour the cooled vinegar mixture over the contents of each jar.
Seal the jars with lids and place them in the refrigerator for at least 24 hours before using. These pickles can be kept stored in the refrigerator for up to a year. This recipe can be doubled.
