If your cucumbers are taking over and you have about 8 small ones, make pickles. Here is a super-easy recipe for refrigerator bread & butter pickles. If you love sweet pickles, but not the dark green, metallic-tasting ones from the store, then these are for you.
Recipe:
Scrub 8 “smallish” cucumbers, trim both the flower and stem ends and slice into 1/4″ slices. Put cucumber slices (small amount of sliced onion can be added if you like) into a non-metal bowl. Sprinkle 1 Tbsp kosher salt onto cucumbers, stir well, cover with a paper towel and let sit on the counter for one hour. After one hour, drain and rinse cucumbers, pack into one quart or two pint jars. Add about 1/2 to 1 tsp. pickling spice to each pint jar. Stir together until completely dissolved 1-1/2 C white vinegar, 1/4 C water and 2 C sugar. Pour over cucumbers, making sure the brine is completely covering the cucumbers. Put lids on and refrigerate for 2 days before eating. Keep refrigerated and eat within 2 weeks.
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