It’s that time of year when the garden is really starting to produce! If yours is anything like mine, your up to your eyeballs in cucumbers and zucchini, and “patiently” waiting for those juicy tomatoes to turn red! Seriously, hurry up! I can’t make your tomatoes ripen any faster, but I do have a quick solution for your cucumbers…
PICKLES!!! You don’t even have to go through the canning process for these. Refrigerator pickles are a quick and easy solution for an abundance of cucumbers that you don’t want to ruin. You can make these in a jiffy and they keep in your refrigerator for about a month! 
About 4 pickling cucumbers and one large cucumber made me about 4 jars worth of pickles! You start out by making a brine out of vinegar and seasonings. I used fresh dill, peppercorns, garlic, and white vinegar, but you could really use just about anything you’d like. Add some crushed red pepper for a little spice or jalepeno peppers for a lot of spice!
First, add one cup of vinegar and 1/2 cup of water to a saucepan on medium heat. Add in the dill, peppercorns, and garlic. 
Next, bring the brine to a boil and let it boil for one minute. Cool brine completely. While the brine is cooling down,cut up your cucumbers and place in your jars.
Once the brine has cooled, pour over the cucumbers inside the jars and place in the fridge. Try to let the jars sit for a week before you dig into them so they soak up all the goodness! You’ll be tempted to crack them open before the week is up, but I encourage you to stay strong and wait it out! The flavor will be worth it!
Now you can enjoy homemade pickles without the fuss of going through the canning process and you don’t have to let your cucumbers go to waste! Happy garden season!
Farm To Table Mama 