Our garden is in full bloom, with tomatoes and jalapenos ready to eat. I'm pleased to report that no other tomatoes got the black bottoms that those first couple green tomatoes had! I've been cooking up a storm, think ratatouille (used Julia Childs' recipe) and pizza (of course!) with fresh vegetables everywhere. Our neighbor gave us a bunch of cucumbers, though, so of course I had to make some refrigerator pickles.
I am almost positive I found this recipe in the Atlanta Journal Constitution, but I haven't been able to find it online. So...perhaps its a combination of recipes. At any rate, its fairly quick and makes good, crunchy pickles. You need to eat them within the week.
Refrigerator Pickles--recipe approximate
Slice cucumbers and soak overnight in a water and salt combo. I think I did 1/3 cup of salt to 2 quarts of water, but don't quote me on that!
Drain and rinse cucumbers, then pack into a jar with pickling spices, garlic, and dill. Fill jar with white vinegar and set in fridge overnight. They should be good to go by the next day, and flavor will become more intense with time. As these aren't processed, you will need to eat them fairly quickly, but that has never been a problem here. Very good on sandwiches!