There are few things I enjoy more than gardening and growing tasty foods. One of my favorites to grow - quick, easy, and prolific - is cucumbers! Since there's only so much you can eat at one time, and they really are prolific, this quickly means needing a recipe for pickles!
There are two main 'categories' of pickles. Heat-canned pickles, which are shelf stable and can be stored almost indefinitely; and refrigerator pickles, which are simply cucumbers soaked in the pickling brine, and must be kept in the refrigerator. For those unfamiliar, think of the difference between, say, Vlassic dills on the grocery store shelf, versus Claussen pickles in the refrigerated section. The uncooked, needs-refrigeration variety are always my favorites, crisp and fresh tasting.
