Refrigerator Pickles

I bought some little pickling cucumbers a while ago.

Right after I brought them home, I scrubbed off the dirt and sliced them up.

Then boiled some white vinegar, sugar, and a pinch of salt and poured this over the cucumbers and red onions in a jar, along with some coriander seeds.

Then I hid them in the back of the fridge, planning to pull them out in a week.

Now, a week and a half later, I remembered about them. At first, I couldn’t get the lid off the jar; I think the temperature change affected the pressure. This isn’t official canning, folks. This was my first attempt at anything like this.

I don’t really like sweet pickles, so I can only be surprised that I chose to make these.

I don’t know what I was thinking putting in red onion – I must have had my wires crossed between following an online recipe and having recently read about how popular red onion pickles are in town. I’ve always been a sucker for peer pressure, but I sometimes get it wrong.

Next time, I’ll make red onion pickle if that’s what I want, and I’ll figure out how to make dill or garlic pickles and make those. Or just keep buying them semi-homemade from the farmers’ market when I want something not-Vlasic.

For now, though, my sweet man will get his fill of absolutely fine (but not my flavor) refrigerator pickles.