I created and perfected this recipe over the last 10 years to use up an abundance of cucumbers that have been given to me. I love that they don't require processing in a hot water bath canner, and they stay crisp and crunchy!
03You may also use small zucchini squash in this recipe or in almost any pickling recipe that calls for cucumbers, including relishes, chow chow, piccalilli and my favorite, bread and butter pickles.
04For the refrigerator pickles, I’d use equal parts cucumbers and small zucchini if using the squash in this recipe.
05According to how many cucumbers you have, you may need more onion and garlic and more brine to cover your cucumbers. These have to stay refrigerated because they’re not processed in a canner for long storage. However, they will keep indefinitely in the fridge, if they last that long. Hope they turn out well for you.