There’s very little work involved in making these pickles, outside of stuffing the jars with cucumber slices. Our garden cucumbers from the lake were quite round and large by the time I got hold of them; with smaller cukes, the stuffing becomes much easier. Add in slices of onion and peppers, crushed cloves of garlic, slices of jalapeño for kick. I made my quarts with garlic and love the flavor. One 12-hour period in the refrigerator and you’re done.
Click here for this recipe: http://kateinthekitchen.com/2012/08/10/refrigerator-pickles-for-a-memory/
