I found myself with an abundance of cucumbers from my garden the other day – I lost count, but I think at one point, there were 12 cucumbers sitting on my counter.  I needed to do something with them so after giving some away, chopping some into salads and dunking them in ranch, I still found myself with a few stragglers.   I decided to make refrigerator pickles – they’re so simple and yet so delicious.  The prep time is ridiculously fast and they end up tasting so much better than store bought.  I used a pretty straight forward recipe but there are endless ways you can customize your pickles.  You can switch up your vinegars – try champagne vinegar – for a slightly sweeter and mild taste and of course, you change what herbs and spices you add.  The options are endless!  And don’t just stick to cucumbers – carrots, asparagus, cauliflower, green beans, you name it – are all good options to pickle!  If you find yourself with an abundance of produce from your garden as the season winds down – don’t fret, just get pickling!

Tagged: bay leaf, celery seed, cucumbers, dill, garlic, peppercorns, salt, sugar, thyme, vinegar