For those of you (like me) who can’t wait for canned dil pickles, here’s a quick refrigerator pickle recipe to enjoy almost right away:
A jar’s worth of small cucumbers, sliced
Red pepper flakes
½ cup cider vinegar
In a jar, layer your cucumber slices, 3 or 4 layers deep, and sprinkle your salt, dill, and red pepper flakes between each set of layers and continue this pattern until the jar is full. Pour the vinegar over the top, put your lid on, and shake your jar. Place in the refrigerator and shake the jar occasionally whenever you think of it. Your pickles will be ready to serve in a couple of hours and will keep nicely for about a week. Crisp and delicious!