When I was pregnant with Henry, I used to stumble downstairs at six am with Janie in tow and start the day with a pickle and 8 ounce can of coke. This recipe is really good, pregnant or not, and will help if you have an abundance of mini cukes growing in your late August garden late like we do.
Spicy Garlic Refrigerator Pickles
Adapted from AllRecipes.com
6 or 7 pickling cucumbers, sliced
1 ¼ cup water
1 ¼ cups white vinegar
3/4 cup chopped fresh dill weed
2 tablespoons sugar
3 cloves garlic, chopped
3/4 tablespoon coarse salt
1 tablespoon ground mustard
1 tablespoon whole black peppercorns
In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, mustard, and peppercorns. Stir and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
Remove the cucumbers to glass jars (I used clean, recycled pickle jars). Ladle in the liquid from the bowl to cover. Seal with lid. Refrigerate for 10 days before eating – or try that same day like we did. Eat pickles within 1 month.