Last year, I got the greatest book at my local foods market. It covered a myriad of canning and preserving recipes, something I had gotten far more comfortable with last year. When I found myself with more cucumbers than I could handle, I decided to tackle pickles and relish.
And it was a disaster.
Fast forward to this year. My friend D finally convinced me that, especially considering how many pickles my kids eat in a week, to try her refrigerator pickle recipe. It takes more time to cut the cucumbers than it does to actually make the pickles, and they are DELICIOUS - crisp and fresh as a good pickle should be. The best part of this recipe is that if you find yourself with only one large cucumber sitting around, you can easily make a batch of pickles without much time commitment at all.
For one quart of pickles, you need:
1 qt. glass jar
4 kirby cucumbers, quartered lengthwise
3/4 c. white wine vinegar
1/4 c. small sweet onion, thinly sliced
2 cloves garlic, smashed
2 tbsp. sugar
1 tsp. dill seed
1 tsp. black peppercorns
1 bay leaf
2 tsp. kosher salt
Place the cucumbers in the jar. In a bowl, combine all of the ingredients with 3/4 c. hot tap water. Stir until the sugar dissolved. Pour the vinegar mixture into the jar with the cucumbers, seal the jar, and refrigerate for one day. Pickles will last for a little over a week.
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