A friend dropped off some delicious veggies from her garden and there were some nice cucumbers in there.
Now it JUST so happened that we had eaten our last pickle that morning and I didn’t feel like running to the store.
Hence, these cute little cukes were going to be transformed…into pickles!!
Now, if you’ve never canned a thing in your life, don’t freak out on me. Pickles are easy and I never said you had to can anything (even though canning things is a whole heap of fun–especially if you do it with a friend).
This recipe is for refrigerator pickles, which means you don’t need to preserve them by canning them. You just add the spices and the hot vinegar/water, let them sit in the fridge for a while, and you’re done! Easy, peasy, mac and cheesey!
Here’s what you need:
2 pint-size (approximate)glass jars (old pickle or jelly jars work fine)
2 cucumbers, sliced
1/2 tsp mustard seed
1 tsp chopped onion
2 sprigs of fresh dill (or 1 tsp dried dill)
2 garlic cloves
1 tsp red pepper flakes (I like mine hot)
2 Tbsp salt
1 cup vinegar
2 cups water
* Inside each glass jar, put 1/4 tsp mustard seed, 1/2 tsp chopped onion, 1 sprig of dill (or 1/2 tsp dried dill), 1/2 tsp red pepper flakes, and one clove of garlic.
* Fill the jars with cucumber slices. You can also quarter the cucumbers and put them in the glass jars like that.
* Heat the vinegar, water, and salt to boiling. Pour into glass jars, filling to the top.
* Cap the jars and store in the refrigerator for at least 24 hours before enjoying.
Side note: You can also add a squirt of agave nectar to the vinegar water if you like them a tad sweet.