I made lots of jars of refrigerator pickles last year, but they were a little too salty, and didn't get enjoyed or eaten quickly. This year I tried again and just experienced the success of a tasty homemade pickle. I wanted to try to - and still hope to - use a fermented version shared by Sandor Katz, but ended up going with the tried and true vinegar variety. Equal parts water and vinegar (a mix of 3/4 white vinegar and 1/4 cider vinegar) with a tablespoon of salt and sugar for every cup of water, and some turmeric, celery seed, and mustard seed made the brine. I added a couple of small stalks of dill and a garlic clove to each jar. Heat the brine to boiling, slice up the pickling cukes, put in the jars and add the brine and seal. I just made the refrigerator variety this time, and I am sure they will be eaten within the week. Yum.
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