Snatching a small enamel pan to gather today's garden bounty, I headed to my garden to dig enough potatoes for today's lunch. The beef bourguignon that I prepared yesterday was so tasty that I thought, to change it up a bit for a second meal, I would serve it over mashed potatoes. (It turned out to be a great idea! I would, without hesitation, serve it that way again.) I picked two cukes to make refrigerator pickles as a side...
and popped some cherry tomatoes in my mouth as a treat.
This is a recipe that my sister, Rita, shared with me many years ago. It's quick... no need to fuss with the whole canning process as these pickles are stored in the fridge.
1 cup sliced cucumbers
1 cup onion, sliced
1 cup green pepper, sliced (I omitted this.)
1 cup vinegar
2 cups sugar (I used 1 cup... just the perfect sweetness.)
1 tsp celery seed
1 tbsp salt
Pour over and let set 24 hours. You can reuse the vinegar solution. Just toss in some more cuke slices.