It takes 10 minutes or less to make a quart of refrigerator pickles — just long enough to heat some vinegar and sugar, throw in some spices, and pack the jar. Three days’ worth of cucumbers from four flourishing cucumber vines yielded enough surplus cucumbers for two quarts of refrigerator pickles.
If you Google, you’ll find plenty of recipes for refrigerator pickles. It’s an easy way of preserving cucumbers that are meant to be eaten within the next couple of weeks.
I cut the first okra this morning. The squash are just getting started.
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