What's a Girl to do

Last week, our veggie share came with 3 cucumbers. This week: 6. Whoa baby.

My issue with cucumbers is that I really want to like them, I really do,...but for whatever reason, i've always had a hard time loving them. The good news is, I really like them pickled. Yum yum. And so, knowing that this was likely the just the start of cucumber overload, I immediately sliced them up, added some of the sweet onions from our share and coated them in vinegar and spices.

Refridgerator pickles are easy and so so quick. They require no gear, no special tools and help me take care of my ever-growing-supply. I imagine i'll be making plenty more of these this summer.


4-5 Medium Cucumbers, thinly sliced
2-3 Small Sweet Spanish Onions, thinly sliced
2C White Vinegar
1/2C Sugar
1t Mustard Seed
1t Celery Seed
1t Ground Turmeric
1t Crushed Red Pepper Flakes
Salt & Black Pepper [to taste]
5-6 Medium-sized Garlic Gloves, chopped

Layer the cucumbers and onions in lovely jars or other container to your liking.

In a small saucepan, bring all other ingredients to a boil for a minute or so, and turn off the heat. At this point, your jars/containers should be filled with the goodies - simply pour the mixture over top.

I ended up needing to add a little extra vinegar/water mixture to completely cover the veggies, but I altered the recipe above to hopefully reflect that. However, don't be scared to top it off if you need, they still taste wonderful. They are best if you let them sit in the refrigerator for a few days, but I grabbed a few tastes on day 2 and they were juuuust fine to me. ...they should also keep just fine for a month or so.