Cucumbers are another vegetable that have given me a run for my money. I tried several new canned pickle recipes and put up about 15 jars of pickles. This was a great way to use up the small and medium sized cukes but it still left me with dozens of larger cucumbers to deal with. Enter the refrigerator pickle. Simple, no-fuss, no mess, and wonderfully delicious. I have made refrigerator pickles before but did a little recipe tweaking and came out with pickles that were sweet but not overly so and had a nice acidic bite.
3/4 c. white vinegar
3/4 c. water
1/4-1/3 c. sugar (depending on how sweet you like your pickles)
1 tsp celery seed
1/2 tsp salt
cucumbers to fill one quart jar, sliced
3 small onions, thinly sliced
Layer cucumbers and onions in a glass quart jar. Fill the jar to about 1 inch below the top.
Wam water up in the microwave and disolve the sugar into it. Allow it to cool and then add in vinegar, celery seed, and salt.
Pour liquid over the cucumbers and onions. Cover pickles and place in the refrigerator. Pickles are ready to eat after 24 hours.
Enjoy on a sandwich or a burger or just eat them straight out the jar. Delish!