Awesome Easy Peasy Refrigerator Pickles

I LOVE pickles, they literally one of my favorite things to eat, in this entire world!! I love all kinds of pickles, but homemade ones are my favorite. Now it has been over 95 degrees here in Oregon for  forever  the last  few days and my cucumbers have been growing like crazy town, so naturally I wanted to make pickles, isn't that all you use cucumbers for too? Oh what's that you say, you don't? It must be just me. Anyways, this extreme heat and canning do NOT mix, I do not have air conditioning and I have an extreme intolerance for heat, like I seriously hate it more then most things on this earth.

I was browsing through Pinterest the other day and I found this gem yes you read correctly, refrigerator pickles (you will want to pin this one). No heating up a vinegar-y brine, no canner most importantly no added heat. I was in, so I went out and harvested the daily 5 cucumbers and the girls and I went to work. This took like 10 minutes (probably would have been a little less without 3 sets of hands involved), so it was simple and quick my favorite kind of cooking :) Just so you know I halved the recipe, because I only had a 1 quart jar. 

I do not have a nice camera, so please excuse the photo quality, and go make yourself some pickles!

 All the ingredients (minus the baby hand)

1 Cup vinegar (distilled white)
1 Cup water
2 tsp kosher salt
1 Tbsp white sugar 

Red onion thinly sliced
3 Garlic cloves (peeled and smashed)

4 Medium cucumbers

*The original recipe calls for fresh rosemary sprigs, but I didn't have any so they weren't in mine

Slice the cucumbers into spears and thinly slice the red onion

Stuff the cucumbers into the jar (vertically). I say stuff because it should be a pretty tight fit

Stir the sugar and salt into the vinegar/water mixture until they both dissolve, stir until you can't feel any more grittiness in the liquid. I am not even sure if that is a word, but apparently it works because my spell check didn't red line it :) Then add the onion slices and garlic cloves

Pour the brine mixture over the cucumbers, put the lid on the jar and refrigerate for 24 hours before enjoying :)

The original recipe says these will last a month. In my house I will be lucky if they last a day, next time I should probably make some more...


I pinned from Part Time Housewife