Don’t let your cucumbers go bad or freeze in the fridge. Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Make an extra batch to top off grilled burgers, diced for fresh tartar sauce, as the perfect side to a simple sandwich or just a quick, tangy snack. The pickling liquid can be used with other vegetables as well such as beets, onions and carrots depending on the season. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.
7 cups (serving size: 1/4 cup)
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Note: Pickles may be stored in the refrigerator for up to one month.