Last night I experimented with “overnight” pickles. A recipe a good friend shared with me after enjoying the pickles in California while visiting family. If she loved them I was sure I would too. I like crisp, fresh tasting pickles and these fit the bill. No canning experience necessary. Here goes…

10-12 Kirby cucumbers scrubbed clean and sliced into approximately 1/2 inch slices

1small Vidalia onion sliced thinner than the cucumbers

1 sweet red pepper julienned

4-5 cloves of garlic

fresh dill fronds

Combine:

2 c white vinegar

2 c sugar

2 T kosher or canning salt

2 tsp dill seed

1 tsp red pepper flakes

Pour dressing over the vegetables and toss. Pack the vegetables and dill fronds in a large glass jar and add dressing to cover the veggies.  Refrigerate and enjoy!  I made a double batch.

I tasted one with my coffee in the morning and they’re great!  They were even better in the afternoon.