My cucumbers have overrun us. I'm a fan of pickles, but I haven't ventured into full-on preserving techniques yet. So when I ran across a recipe for quick refrigerator sweet pickles over at In Erika's Kitchen, I had to give it a try.
So now I'm a convert. But I also wanted to make a savory, garlicky pickle, so I did a little experimenting. I made this recipe with both an expensive wine vinegar and grocery store white vinegar. Much to my surprise, the white vinegar (which I ordinarily use to clean my coffee pot, not for cooking) was the winner. Who knew?
Sarah's Quickles
1 garden cucumber, sliced
1/4 cup white vinegar
1/4 cup water
1 heaping tablespoon sugar
1 garlic clove, mashed
1/2 teaspoon of salt
Place the cucumber slices in a clean jar with a working lid, and set aside.
Combine the vinegar, water, sugar, garlic and salt in a bowl, and whisk until sugar and salt have dissolved. Pour over the cucumber slices. If the liquid is insufficient to cover, add one tablespoon of vinegar and then one of water until you're satisfied.
Cover and refrigerate overnight. Serve cold. Pickles will keep for a week in the refrigerator.
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