Every year when summer hits, I have grand plans to really learn how to can, make many jars of my own jam and pickle everything in sight (like my pal Serena who I call “The Original Pioneer Woman Now Living in the Suburbs.”) Alas, life gets in the way, and with summer more than half over (wah!) a quick and easy refrigerator pickle recipe would have to do.
A few weeks back, I got these kirby cucumbers in my CSA share and knew it was time. I ended up starting with this Cooking Light recipe for Tangy Pickled Cucumber (I’m STILL cooking from their awesome June issue) and adding in some Asian flavors. I went the super easy-cheating-don’t-even-boil-the-vinegar-route. Which means they had to be consumed within a week. Which really wasn’t a problem at all.
Do you make pickles in the summer?