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.
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
Wash cucumbers and cut into spears or slices. Pack into a wide-mouth canning jars. Place dill in the bottom of the jars.
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.
Pour liquid over cucumbers in the jar.
Close the jar and refrigerate for a minimum of 24 hours but preferably 48 hours. Enjoy!