So far this summer, our garden has not been providing us with as much of a bounty as previous years. I blame that epic blizzard we had on April 15th! However, we have been getting a steady amount of cucumbers. Too many for your typical dinner salad but not enough for a full day of canning. Instead, I am making refrigerator pickles.
The recipe is simple.
Refrigerator Pickles
8 cucumbers 4-4 1/2″ long,
1/4 oz fresh dill a few sprigs per jar
1 cup white vinegar
1 cup water
2 cloves garlic crushed
2 tsp kosher salt
1 tsp sugar
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Wash cucumbers and cut into spears or slices. Pack into a wide-mouth canning jars. Place dill in the bottom of the jars.
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In a saucepan, combine the vinegar, water, garlic cloves, salt, and sugar. Bring to a boil and stir until the salt and sugar are dissolved. Remove from heat and cool to room temperature.
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Pour liquid over cucumbers in the jar.
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Close the jar and refrigerate for a minimum of 24 hours but preferably 48 hours. Enjoy!
Life In The Falls 
We don’t get blizzards -1 is our coldest & that can happen just once, we get hot summers over the 40s. Last summer it reached 47.6 we had flying foxes & birds dropping out of the sky. Was a little scary. Hope fully it wont get to that this year. Thankyou for the recipe will definitely be putting that one in my book for future use.
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