Last night, during a bout of insomnia, I made a jar of Refrigerator Pickles out of two cucumbers we had kicking around. Now, if I were a pickler worth my salt (pickle joke), I would know to use only the freshest cucumbers to pickle with. By freshest, I mean picked a few hours ago. But honestly? These will still taste fine.
I'll share the recipe I used below, but let me preface it with an important warning. You can see that I guessed on some measurements and sort of threw things together in this recipe. If you are planning to seal your pickle jars and store them anywhere but a refrigerator, you may not do this. Hear me? Don't do it. Find a legitimate, tested canning recipe and do not deviate from it. Seriously.
Okay, on to pickle fun!
Step One
Bring 1 cup each of apple cider vinegar and water to boil in a small pan. (White vinegar would also be fine)
Step Two
While you're waiting for the liquid to boil, slice 2-3 cucumbers into whatever shape or size pleases you. Slice up a clove of garlic and some fresh dill too. Shove it all in a quart-sized jar. Really shove it in there.
Step Three
By now your liquid has probably boiled. Whisk in about a half cup of sugar, some pickling spices, mustard seeds, peppercorns, and a whole tablespoon of salt. Boil it all for ten minutes.
Step Four
Pour the liquid over the cucumbers in the jar. Put the lid on and stick it in your fridge for a week or two. Then, enjoy for about three months (if they last that long)!
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