Jude’s cucumbers are hogging the vegetable drawer of our fridge and something needs to be done with them. So, we made refrigerator dill pickles!

I did the chopping. Jude did the filling and the pouring. Together, we made six jars of dill pickles. A few had carrots, green beans, and cauliflower were added for variety.

Here’s our recipe:

6 cucumbers speared

3 cups water

1 cup white vinegar

1 tablespoon sugar

1 tablespoon salt

2 garlic cloves, sliced

6 sprigs dill

Directions:

1. Fill jars with cucumbers, garlic, and dill.
2. Combine water, vinegar, sugar and salt in a pan over high heat. Bring to a boil. Remove from heat when salt and sugar dissolve.
3. Pour vinegar mixture over cucumber mixture.
4. Seal with a lid and refrigerate for at least one week. Keeps for 4 months.

We did it! Jude has already given one jar to Grandpa, and one jar is reserved for Mrs. Toby, his former first grade teacher.

Good job, Jude!