Few foods say summer to me more than corn on the cob, watermelon, and these refrigerator pickles. When summer produce was at its peak, my mom used to make a dinner out of it. No particular main course, just lots of yummy fruits and vegetables. It was one of my favorite meals growing up. Everything just tasted so good!
I make refrigerator pickles off and on throughout the summer now that I’m on my own, and it’s fun to carry on the tradition. They are a fun side to eat at a barbecue or picnic, and they taste great plain for a snack. These work particularly well if you find you accidentally bought a bitter cucumber. Instead of throwing it away, make refrigerator pickles! I’ve made them with English/hothouse cucumbers and the regular variety and they both work beautifully.
Since everyone sort of has their own vinegar-to-sweet ratio preferences, the recipe provides a range. Make sure you give your jar or container a very good shake before you taste the mixture. After the first taste, adjust the sugar or vinegar to your preference. The brine mixture will stay good in the refrigerator for up to 3 weeks, so after you finish all the cucumbers, you can make another batch in the same jar.
- 1 large cucumber, sliced
- about ½ c vinegar
- 2 Tbsp-1/4 c water
- 3-4 Tbsp sugar
- pinch of salt and pepper
- Slice cucumber and place slices in a container with a lid. Add vinegar, 2 Tbsp water, 3 Tbsp sugar, and salt and pepper. Place lid on TIGHTLY. Shake until well combined. Taste test the liquid and add more sugar, water, or vinegar to taste.
- Refrigerate at least 1-2 hours minimum, but longer for a more developed taste.