
I always believed that I could eat cucumbers every day and never ever get tired of them. I was wrong. I've been blessed with a good crop of cucumbers this year. Unlike last year, I didn't kill my vegetable plants this year and even managed to get some yummy produce to boot. I used some of my surplus cukes to try my hand at refrigerator pickles. They are very easy to make and are ready to eat in days instead of weeks or months like traditional canned pickles. The recipe I used comes from Heritage Recipes.