Double batch of sweet and sour quick pickles

This post is two years in the making. I took this pic two years ago, but didn’t end up posting this recipe until today when my friend, Libby, asked me for a refrigerator pickle recipe. This is a very vinegary recipe. If that’s not your thang, swap out one cup of vinegar for a cup of water.

Here you go Libster:

Spiced sweet and sour pickles
3 1/2 cups sliced cukes (I use the thickest setting on my mandoline)
1/4 medium red onion, thinly sliced
3 cloves garlic, smashed
1 tbsp chopped dill
2 cups rice wine vinegar (or white distilled or white “balsamic”)
1 cup sugar
1/2 tsp salt
1/2 tsp pickling spice

Shove the cukes, onions, garlic and dill in a quart jar or container. Heat the vinegar, sugar, salt and pickling spice until the brine is as warm as warm bath water and stir to make sure the sugar disolves. Pour over cukes, etc. and refrigerate over night. (Or heat to a low boil and and pour over cukes, etc and eat in a couple hours).