Cucumbers are taking over my house right now. We have so many, they are spilling off the counters and onto the floor. Lately, I have served sliced cucumbers with so many of our meals, that my boys will turn around and walk out of the room if they see them on a plate. This is also the season where you will find me chasing people around, trying to pawn off some cucumbers. I take them to the hairdresser, the nail salon, leave them in the mailbox for our mailman, and I am oh so happy to greet the UPS driver with armloads of cucumbers. “Hi, how are you today, here, would you like to have some cucumbers!?!” One of the ways I use cucumbers is to make super quick and easy refrigerator dill pickles.
I am a huge fan of dill pickles and I do not add sugar to my recipe. I know a lot of people do, but I try to avoid sugar whenever possible.
Luckily, it’s the perfect time of year to make these pickles, so they are on hand for all your end of summer barbecues.
Honestly, they are super easy to make and last for about a month in the fridge. If you want longer storage, I recommend preparing them in a water bath and canning them.
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