refrigerator pickles.

My friend Lydia gave me the recipe for her delicious refrigerator pickles. I had never tried them before--but knew I had to when I saw the amount of cucumbers coming out of my garden, with not enough time to can them all.

So I tried it, and the verdict:  THEY ARE SO GOOD.

Why have I not done this before?!?

If you're pressed for time, this is a great way to preserve your cucumber harvest for a few more months without too much work...

FRIDGE PICKLES (makes 2 pint size jars)

-6 small pickling cukes or thin skinned English cucumbers, sliced, skin left on -1/2 large onion, sliced thin -1 sliced, milder hot pepper (I like Anaheim peppers or jalapeños) -2/3 c. white vinegar -2/3 c. water -2/3 c. granulated sugar -1 t. celery seed -1 t. salt -1 t. whole black peppercorns

Slice all veggies and pack them in your jars. Mix up the spices, sugar, and liquids until sugar is dissolved. Pour over packed jars. Top off with extra vinegar if need be, but still leave a little space at the top of the jar. Shake them up and refrigerate for 48-72hrs before sampling. They only get better with time! Lasts for 3+ months in the fridge.

That's just the basic recipe. Other things you could add are sliced garlic cloves, red pepper flakes, fresh dill, juniper berries, mustard seeds, coriander seeds, whole allspice, bay leaves, etc.

Lydia told me she was eating them for breakfast and I kind of laughed.  But now I get it, because since I cracked my first jar I've had them for breakfast every day!

Is it weird that the thought crossed my mind to buy another fridge just to store these in?

I will never buy store bought pickles again.