Last week I tried making refrigerator dill pickles. That used up a tiny portion of our supply, which was a good thing. We allowed them to marinade for a week, then we tasted them. They are good, but the spices need a bit of adjusting. Today I made more. They are sitting in a crock until tomorrow, when I will get them into jars and in the refrigerator. Refrigerator dill pickles are very simple to make and a good way to use up lots of cucumbers.
We have a bumper crop of cucumbers this year, all from three little seeds my neighbor gave me a few months ago. I poked them into the soil at my feet when he gave them to me, and then I forgot all about them. They were truly ignored. I was busy with a wedding and guests and renovating two bedrooms. I didn’t have time to think about struggling little cucumber seeds by the garage.
Then one day I happened to see a large jumble of leaves crawling across the remains of the woodpile. Weeds…big weeds. I need to pull them, I thought. Was I ever surprised to see little cucumbers peaking through the leaves! Soon they ripened, and their brothers and sisters and aunts and uncles and 12th cousins have been ripening ever since. We have too many!