Even though I grew up in the South with a mother that liked to cook, she was a modern woman who worked full time. She did not have a lot of extra time to can fruits & vegetables or put up preserves. But one thing she did do was keep cut pickles in the refrigerator during the summer. Her version of a “quick pickle” was to slice the cucumbers (often from my dad’s garden) and put them into a bowl with water and a bit of salt. The salt water kept the cucumbers crisp and the fridge kept the slices nice and cold. Those pickles were meant to be eaten in a day or two. It was an easy thing to do in the morning before heading to work. Then, when she got home from work and had to pull together dinner, it was easy to pull out those cold, salty cucumber slices to serve with sliced tomatoes and green onions from the garden. That and some beans and cornbread were dinner.
That salt brine has to be the simplest way ever to make a refrigerator pickle. I’ve used it many times myself. But in the last few years, I’ve been wanting to play around with making “real” pickles. There are two different ways to pickle cucumbers – refrigerator (or quick) method and the canning process method. I felt intimidated by the whole canning process, so I opted to try the quick refrigerator pickle.