My Dad used to make no cook refrigerator pickles all summer long with cucumbers and onions from the garden and this year, in honor of his passing, I decided to make them for myself! His recipe was pretty much vinegar, water, cucumbers and onions with a few seasonings - but I jazzed it up to make it my own.
Pour water to fill half the jar and then pour vinegar until the jar is full.
1/2 cup water, 1/2 cup white or cider vinegar
Lid the jar tightly and - over the sink - shake the jar until the brine is mixed throughout the jar.
Refrigerate up to 2 months - eat after 2 days!
Notes
This recipe is for one quart jar of pickles. Slice up all your veggies and separate into whatever containers you're using and increase as needed.
Use pickling or regular cucumbers!
Use red or white onions (I like red!)
You can also use a packet of pickling spice and divvy between your jars if you like.
If you don't have one of the seeds - it's fine - again my Dad's were super simple - it will still taste good!
If using jarred minced garlic, go heavy on it!
Taste after 2 days and see if you like it - adjust sugar, salt, vinegar as needed!
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**