Spicy Refrigerator Pickles

Squash isn't the only thing you'll find in most southern gardens. Another big garden staple seems to be cucumbers. And pretty much the only two things cucumbers are good for are those yummy cucumber sandwiches at baby showers and pickles.

I started with my mom's recipe for refrigerator pickles, and realized I didn't want sweet pickles. I wanted tart and tangy. So, I made up my own. As long as you use equal parts vinegar and water (and sugar if you want sweet), these pickles are DELISH!

1 quart big mouth jar + lid (the great thing about refrigerator pickles is you can use any ol' jar, even an empty pasta jar will work)
15-20 pickles (I used more because I used a lot of the little pickles)
1/2 medium onion
1 cup vinegar
1 cup water
1 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon dill

Add water and vinegar to a saucepan and bring to a boil. Add salt, crushed red pepper and dill and boil for about 10 minutes. While that's boiling, cut up your washed cucumbers into spears, slices or whatever. Slice your onion, then cut the slices in quarters. Layer the pickles and onion in your jar, packing them in as tightly as you can get them.

Cool the boiling mixture and pour it into the jar full of cucumbers and onions. You'll have some liquid left over in the pan, as well as crushed pepper and dill. Don't worry. That's OK. Close the jar and shake it up a little bit. Turn it upside down a few times and re-open the jar. Add some more of the liquid, because that shaking allowed the liquid to settle a little bit.

Put the jar in the refrigerator for 5-10 days and then enjoy. I made them four days ago and couldn't resist a sample. They are GOOD.

These will keep for up to 3 months in the fridge. This makes some pretty spicy pickles you probably won't want to feed your kids. If you want pickles for your kids, leave out the crushed red pepper and substitute it with a cup of sugar, a teaspoon of mustard seeds and a teaspoon of celery seeds.