Spicy Refrigerator Pickles

Despite the daily management of both a newborn and 3 year old, I've found some time to take advantage of all of the abundant local produce (including stuff from our garden) and do some cooking, freezing peppers and tomatoes, and pickling.

Oh, and keeping some fresh cut flowers on the table too, after all, flower season is so brief in our backyard.

But I digress.  So the other evening, after buying a big back of pickling cucumbers at a farm stand, I decided to turn them into refrigerator pickles, which we all love.

They're so simple to make and don't involve any canning.  Plus if you're swimming in dill like we are, it's a great way to use it up.

SPICY REFRIGERATOR PICKLES (adapted from All Recipes)

• 12 3 to 4 inch long pickling cucumbers (whole or cut into slices)
• 2 cups water
• 1 3/4 cups white vinegar
• 1 1/2 cups chopped fresh dill weed
• 1/2 cup white sugar
• 8 cloves garlic, chopped
• 1 1/2 tablespoons coarse salt
• 1 tablespoon pickling spice
• 1 1/2 teaspoons dill seed
• 1/2 teaspoon red pepper flakes, or to taste

Mix all the ingredients together in a large bowl and let stand at room temperature for 2 hours so the sugar and salt dissolve.  You can omit the red pepper if you're not so into spice, however the garlic adds some kick too, so it's still a bit punchy.

Place pickles in jars, layering as you go if using slices, then ladle the liquid over top until filled.

Seal the lids, then wait 10 days for the pickles to take in the flavoring.  Eat within a month (but I doubt it will take you that long).  Enjoy!

Next up: making and freezing pesto!