Not too sweet and just spicy enough, these quick pickles will keep for weeks in the fridge.  Outstanding with egg salad, cream cheese on toast, or just straight from the jar, in our house they’re gone in a matter of days.  You can use the brine to pickle string beans or green tomatoes, as well.

Sweet and hot refrigerator pickles

Makes about 3 pints

2 lbs. pickling cucumbers, sliced 1/4-inch thick

1 yellow onion, halved and thinly sliced

3 tbsp. kosher salt

3 c. ice cubes

2 c. cider vinegar

1 1/2 c. granulated sugar

1/2 tsp. crushed red pepper (or more, if you like your pickles really hot)

1/2 tsp. coriander seed

1/4 tsp. tumeric

8 whole cloves

In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid.  Rinse well under cold running water to remove excess salt.  Drain and set aside.

In a large saucepan, combine vinegar, sugar, and spices.  Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil.  Remove pan from heat.  Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids.  Cover vegetables with brine, cover containers, and refrigerate.

Pickles keep, refrigerated, for several weeks.