My family would probably tell you I’m obsessed with pickles. I. Love. Them. Every year I wait for cucumber season and watch for pickling cucumbers at the farmers’ market so I can enjoy homemade pickles. I like them garlicky with a touch of heat. These refrigerator pickles are great because they are quick and require no canning. We go through pickles pretty quickly in our house, so I do them in 2 pound batches in a crock.

Zesty Refrigerator Dill Pickles

• 3 cups white wine vinegar
• 3 cups water
• 2 pounds pickling cucumbers, cut into spears
• 4 tablespoons pickling salt
• 1/2 red onion, thinly sliced
• 12 cloves garlic, crushed
• Small bunch fresh dill
• 1 tablespoon cracked peppercorns
• 1/2 teaspoon pepper flakes (or to taste)

1. Boil vinegar, water, and salt in a saucepan to dissolve salt.
2. Layer cucumbers, onion, garlic, dill and peppercorns in a large crock.
3. Pour hot brine over cucumbers. Add pepper flakes.
4. Allow to sit, uncovered, on the counter until pickles are room temperature.
5. Cover and refrigerate for three days before eating.

I also like to do a quick pickle to red onions. It removes some of the bite from onions, and the result is delicious on burgers or salads. Tonight, I’m making a quick pickled onion to put on top of Mediterranean spiced lamb burgers.

Red Onion Quick Pickle

• 1/2 cup red wine vinegar or apple cider vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 thinly sliced red onion

1. Combine sugar, salt, and vinegar in a small bowl and whisk until sugar and salt dissolves.
2. Arrange red onions in a small bowl.
3. Pour brine over onions.
4. Sit at room temperature for one hour.
5. Cover and refrigerate.