|Photo by Ken Korczak|
One of the easiest possible things you can preserve from your garden are cucumbers in the form of refrigerator pickles. You don't need a pressure cooker or any special technique: just some fresh cucumbers and a recipe, which I will provide for you right now.
Refrigerator Cucumber Pickle Recipe
7 cups of sliced cucumbers
1 medium onion chopped up
1 cup vinegar
2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
Slice up the cucumbers in any way you want to. Do not peel the cucumbers first. Leave the skin on. Put them in a large bowl. Add the chopped onion. Dump in a cup of vinegar, then the sugar and the rest of the ingredient. Mix it all together. Put in clean, jars, put the lids on and toss them in the refrigerator.
That's it! How difficult was that? Not very!
Note: I boil my jars before I load them up, just to make sure they are extra clean. These pickles will keep in your refrigerator for months -- but they won't last that long because you'll eat them, believe me.
Another note: You can start eating your pickles right away, but if you wait a few days, the vinegar will soften the outer skin to make them a bit less tough, but still nice and crunchy.
Finally, don't be afraid to experiment. For example, try adding some garlic, or maybe a spoon of dill weed or another favorite herb. Wild spice-bush berries also make it interesting. You can also opt for a more exotic vinegar, such as Japanese rice vinegar which comes in various flavors. This recipe will make two, two-quart jars. Have a yummy time!
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