Who has time to bother with the process of canning when you're continually pulling a 15 month old down from the kitchen table? Well, why not make refrigerator pickles?
I made this recipe last summer and oooooh are they good. I probably ate an entire jar myself in about an hour, and I wasn't even pregnant. But knowing that they're just cucumbers, onions and vinegar doesn't make it sound too bad. Oh wait, I forgot about the sugar, but I'm not drinking the liquid.
We've been drowning in cucumbers from the local organic CSA, both the pickling variety and the salad ones. So I dug out my refrigerator pickle recipe and got to work.
*2 lbs. kirby cucumbers *1 vidalia onion *2-3 garlic cloves *1 cup apple cider vinegar *1 cup sugar *1 tsp mustard seeds *1 tsp celery seeds *salt *fresh dill (minced)
Slice up the cucumbers and onion, and mince the garlic. Sprinkle these with salt and let them hang out in a colander for about 20 minutes to remove some of the liquid.
While you're waiting, mix the vinegar, sugar, seeds and minced dill in a bowl.
After the cucumbers have drained, layer them along with the onion in a clean jar or lidded container (preferably glass, since vinegar reacts with metal or plastic) . Then ladle or pour the liquid over the cukes.
As you can see, I stuffed mine a bit too much, trying to fit all those cucumbers in. And I wasn't too careful about layering, since SoJo wanted me to hold him while I was doing it.
Let the pickles set overnight (or at least 8 hours) in the fridge, and then eat them within 2 weeks. Sooo easy! They look fresh and bright, unlike pickles you find in the grocery aisle.
I can't wait to give some away too. If my dill was flowering, I'd have cut some of the flowers off to pretty-up the jars. Maybe with my next batch.