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I don’t know if these even technically qualify as ‘pickles’. I suppose you could call it a marinade, or even a cucumber salad. I call them pickles because they look like pickles, and I eat them like pickles.
Whatever you call them…make them!
Do you have an abundance of cucumbers this time of year?
We get veggies from the local CSA we belong to, and have been getting lots of cucumbers lately. I LOVE fresh sliced cucumbers, but it’s nice to have different ways to make them. Especially ways that make the goodness last!
Because these aren’t covered in boiling brine and pickled for months, they have a fresh, cucumber-y crunch and taste. They last in the fridge for several weeks.
I like to eat them alongside a sandwich at lunchtime, or with burgers or hot dogs for dinner. But to be honest, I find myself snatching a couple out of the fridge throughout the day or late at night when I crave something crunchy.
They are perfect for customizing, too. I’ve made them with nothing but sliced cucumbers. But I usually add some sliced onion and garlic cloves. If I have fresh dill on hand, I sometimes throw in a sprig or two. You could add sliced sweet or hot peppers, too.
I’ll tell ya a little tip, too. As my jar gets empty, I add more cucumber slices to the brine. It’s goodness that just keeps on giving!
Another tip is to use a mandoline if you have one to slice your cucumbers. I use my Simple Slicer from Pampered Chef. This gives you thin, even slices.
Clearly a knife would work just fine too, just try to keep your slices even.
If you find yourself with an abundance of cucumbers this season, give these refrigerator pickles a try. I think you’ll like them.
This recipe, like all my recipes, is shared in the Meal Plan Monday link up. You can find the link in my sidebar – or right here!