Truth: There are always 5-6 jars of different types of pickles in my fridge at any time. This seems to bother the RedHead, but I think it's perfectly normal. There's too many kinds to pick just one...spears, chips, minis, sweet, dill, or bread and butter.
But my favorite kind are homemade pickles. These aren't the kind that you make with a mix and "can" (botulism scares me) so I guess you'd call them semi-homemade.
I've bought cucumbers at the Farmer's Market pretty much every week so I can keep these in the fridge. Make some and enjoy before summer's over!
2-3 sliced cucumbers
1/2 cup sugar
1/2 cup white vinegar
1/2 cup cider vinegar
1 tsp salt
1 tsp mustard seeds
1/2 to 1 tsp celery seeds
pepper to taste
**1/2 cup water
Slice and layer cucumber in glass jar.
Heat all ingredients (except water) in saucepan, stirring frequently, until sugar dissolves.
Pour over cucumbers and refrigerate.
Variations: Add in a sliced onion if you like them.
Add in dill for a nice twist.
Note: The cucumbers in this recipe are fairly sweet. Decrease sugar to 1/3 cup if you prefer them less sweet.