But what to do with them since only my husband likes cucumbers? Pickle them, of course! Although I've learned how to do canning, I didn't have nearly enough cucumbers to do more than one jar of pickles so I opted for a refrigerator pickle recipe. (At this point I had only two pickling cucumbers so far.) All I had to do was cut up the cucumbers, mix the ingredients, put them all in a jar and stash them in the fridge overnight. Pickling the cucumbers was also an excuse to use the fresh dill from my garden.
Here's the recipe I used: Easy Dill Lovers Refrigerator Pickles
Here are the pickles before they went into the fridge. A couple days later the level of liquid rose almost to the top, because the salt in the brine released water from the cucumbers.
Overall I liked this recipe. They're so fresh-tasting and crispy. Much different from jarred pickles from the grocery store. (And notice they're not Army Green-colored!) I tried another one a couple weeks ago and it just didn't taste like a sour dill pickle should taste. I think I'll be sticking with this recipe. A word of caution, though: if you're not used to fresh pickles, brace yourself for the first bite--it will put hair on your chest!