When you think about the fact that we use the phrase, "in a pickle" to describe an unpleasant situation, it's really no wonder I avoided them for most of my life. Though on second thought, I supposed "in a jam" is used the same way, and that's one condiment I've never had any trouble with. The lesson? Add sugar to something and chances are I'll love it, no matter what it's called. Such is the case with these refrigerator pickles. Crunchy, sweet and tangy, I piled them onto my plate and ate them like a salad. My mom used hers like relish, artfully arranging her pickles over a hot dog. The rest of my family? Apparently they haven't moved beyond the pickle's unfortunate idiom yet. That's okay. More for me.
1 small Vidalia onion, thinly sliced
2 lbs cucumbers, washed and thinly sliced
3 tablespoons dried dill (or 1 bunch fresh dill, roughly chopped)
1 teaspoon coarsely ground black pepper
3 tablespoons coarse kosher salt
1 1/2 cups apple cider vinegar
1 cup granulated sugar
1 cup water
Combine onion, cucumbers and dill in a large bowl with a cover and set it aside. In a medium saucepan, heat the vinegar, sugar, water, salt and pepper and bring to a boil, stirring until the sugar dissolves. Allow the liquid to cool, and then pour it over the cucumber mixture. Cover, refrigerate overnight, and serve. Note that these pickles are not canned, so we used them immediately.