We’ve had great success in the backyard garden this year. Cool temps + frequent rain = productive plants ∴ loads of yummy food.
We had some cucumber seeds we didn’t plant last year, so we stuck them in the ground this year – they took off! Too many to eat, so it was time for pickles. We made up several batches of refrigerator pickles. Easy, delicious, and there’s no food die like you’ll find in so many commercial pickles + it’s low in sodium. Here’s our recipe:
Boil until sugar dissolves
- 3/4 cup water
- 3/4 cup cider vinegar (or whatever edible vinegar you have on hand)
- 2 tablespoons salt
- 1 tablespoon garlic
- 1/2 cup sugar
- 1 tablespoon minced onion OR 1/4 cup diced onions
Pour mixture over 8 cups sliced cucumbers and let sit for a few hours. Remember fresh cucumbers = crisp pickles. Cucumbers that have been hanging around getting soft = soggy pickles.
Store in container of choice in your refrigerator. We went with canning jars, but anything will do. These pickles aren’t heavily salted like what you’ll find in the store, so they won’t keep for months and months, but – well. I know they last for two weeks (that’s how long they could survive before being eaten), but I think they’ll do fine over a longer period too.