This time of year there are always cucumbers from the garden or they are on sale for cheap. Refrigerator pickles are a favorite at our house and they are super easy to make.
Sterilize a jar by running it through the dishwasher drying cycle or dipping it in boiling water for a few minutes.
1 cup vinegar
2 cups sugar
2 tbsp. salt
1 tbsp. celery seed
1 tsp. dill seed
6 cups cucumbers, thinly sliced
Combine vinegar, sugar, salt and celery seed. Heat to the boiling point. Put cut cucumbers in jar and pour the mixture over the cucumbers. Let sit on the counter until room temperature and then put it in the fridge. They are okay to eat after 24 hours but taste the best after about a week.
These keep well in the refrigerator for a long time. Replace the cucumbers as used, if desired.
I cut this recipe down often to do just a couple jars, but really once you have a jar of the brine you can add more cucumbers when you run out. Paying a dollar or so for a huge cucumber or just using cucumbers from the garden sure beats buying a jar of cucumbers from the store and the homemade ones taste so much better!