The first cucumbers of the year just scream for pickles! Refrigerator pickles are a summertime staple here at Happy Acres. They are easy to make, light and cooling on a hot summer day (like today). There are lots of ways to make them, but the following recipe has become my favorite.
cucumbers for refrigerator pickles (click on any image to enlarge)
These are best made with homegrown cucumbers or ones from a farmer’s market, since supermarket cucumbers are usually waxed. Large, older cucumbers can be peeled if the skin is tough. Or use a peeler and peel alternating strips off the cucumbers for a striped look. The rice wine vinegar gives a nice flavor to the pickles, but you can use another vinegar if you like.
Quick Refrigerator Pickles
Quick Refrigerator Pickles 
A Happy Acres creation
2 cups cucumbers, thinly sliced
1/4 cup red onion, chopped
1/4 cup rice wine vinegar
3 tbsp sugar
dash salt
1. Prepare cucumbers and onion, place in glass or other non-reactive bowl.
2. Mix vinegar with sugar and salt in small bowl until sugar and salt are dissolved. Pour over cucumbers and onion.
3. Cover bowl and let sit for several hours or overnight, stirring occasionally.
Servings: 4 (1/2 cup each)
Nutrition Facts
Nutrition (per serving): 46 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 40.6mg sodium, 145.6mg potassium, 17.5g carbohydrates, <1g fiber, 9.9g sugar, <1g protein, 12.5mg calcium, <1g saturated fat.