From the Kitchens of Amy & JJ

Is your garden producing an abundance of delicious veggies? If you are like us, you have too many cucumbers to deal with right now. Here is a great recipe to make refrigerator pickles – a simple overnight brine for a fresh flavor that looks great served with grilled items, with a sandwich or just a nice way to serve a cool treat on a hot night.

Note, for the container, use whatever you like. Glass, Tupperware, old ice cream bucket – whatever you like, but we recommend something with a lid that seals.

Refrigerator Pickles 

12 Cups sliced cucumbers (do not peel, summer slicing cukes work best)

1 White Onion Sliced

1 Green Peppers Sliced

1 Garlic Bulb – Peeled and sliced into chunks

3 Tablespoons Sugar

2 Cups White Vinegar (check that it is at least 5% acidity)

2 Tablespoons Pickling Salt

2 Tablespoons Celery Seed

2 Cups Water

Combine the Sugar, Vinegar, Pickling Salt and Water – bring to a slow boil. The sugar and salt should dissolve. Let sit until room temperature. Add all other ingredients into container and pour liquid mixture from pot, mix gently.

Put into the refrigerator and let sit overnight! 

Additional tip – if you happen to have some fresh dill, it is a nice addition to the veggie mixture!