My mom taught me how to make refrigerator pickles several years ago when her garden exploded with cucumbers. We made a huge jar of them and ate them all summer. So when I found these adorable little sweet gherkins at the farmer’s market last weekend, I had to have them. Despite the fact that they are in canning jars, they are not canned. They won’t last more than a few weeks because they just keep getting more and more vinegary.
Want to make your own? It’s super simple. All you need is:
1 part water
1 part white vinegar
a dash of salt
a teaspoon of sugar for every 2 cups of liquid
Any kind of cucumber will do, and you can cut them any way you like! Just wash and chop your cucumbers, stick them in the jar with everything else. Shake it up and stick it in the fridge. They will be ready in about 4 days and should keep for about a week after that or longer depending on your preference for vinegar!
Also, I sanitized my jars (by dipping them in a pot of boiling water for about half a minute each), but only because I use them all the time and felt like they needed it if they were going to sit in the fridge for a month.