Today I found about a dozen small (3 inches or so) cucumbers in my garden… perfect for pickles, but not enough of them to bother with canning. Instead, I quickly made a quart of Refrigerator Pickles. In one week, they’ll be crisp and delicious. Try a jar today!
Approximately 12 small cucumbers (about 3 inches long)
1 cup water
1 cup white vinegar
3 tablespoons salt
1 tablespoon sugar
3 cloves garlic
1 small hot pepper (Jalapeno or other hot chili pepper)
Step 1) Wash cucumbers and slice 1/8 inch off of each end. Pack cucumbers in a clean, quart size jar.
Step 2) Crush garlic with the flat side of a knife and add garlic to the jar.
Step 3) Slice hot pepper lengthwise from the bottom, leaving the stem end in tact. Add hot pepper to the jar.
Step 4) In a small saucepan, bring water, vinegar, salt, and sugar to a boil. Remove from heat and carefully pour into jar over cucumbers. Cover and allow to cool before placing jar in the refrigerator.
Enjoy in one week!