With the garden this year, I had quite the bounty of cucumbers. Now, I love me some cucumbers, so for the first few months, I just ate them.
But even I have a cucumber limit.
When I reached it, I found this recipe on Delicious Melicious for refrigerator pickles and jumped on it because it literally took 5 minutes! Love that!
3 cloves garlic, minced
3 cups water
6 tbsp white vinegar
3 tbsp kosher salt
– Put some of the fresh dill in the bottom of each jar.
– Pack 1/2 full with cucumbers. Lay more fresh dill on top and finish filling the jar with cucumbers.
– Put minced garlic on top, pour brine into jar until it’s full.
– Put the lid on, and leave them in the refrigerator for 2 days before using.