I'm brine pickling some cucumbers whole, but in an effort to keep up with the pace of production, I made a giant batch of "refrigerator pickles" too (ingredients shown above).
My refrigerator pickles are loosely based on Mollie Katzen's Wilted Cucumber Salad recipe, which has been a summer favorite of mine for years. Here's her recipe, from the Enchanted Broccoli Forest:
Wilted Cucumber Salad
Make this a day ahead so the cucumbers can fully absorb their marinade. This keeps beautifully in the refrigerator for 2 weeks or more.
2/3 cup vinegar (wine or cider)
1/3 cup water
4 Tbs. honey or sugar
1 tsp. salt
1/2 cup thinly sliced red onion
4 medium-sized cukes, peeled, seeded and thinly sliced
fresh black pepper to taste
2 Tbs. minced fresh dill
Combine the vinegar, water, honey or sugar, and salt in a small saucepan. Heat just to the boiling point, then remove from heat. Place the onion and cucumber slices in a medium-large bowl, and add the hot liquid. Cool to room temp, add pepper and dill. Transfer to a jar with a tightly fitting lid. Chill until cold.
I like to add a fair amount of coarsely chopped flat-leaf parsley to this mix, and I use considerably less honey (about half of what Mollie calls for) and NO sugar! I'm not categorically opposed to sugar, but honey tastes a lot better in this recipe to me.
For this batch I increased the volume of everything but the sweetener in this by about 6 times, and threw in a bunch of fresh dill flowers and leaves.
Here's the finished product -- just shy of 5 quarts of refrigerator pickles. We'll eat some tonight with friends along with a bunch of other summer salads.
Making these is a warm reminder of my gratitude to Mollie Katzen, who was a huge part of my food education. I cooked from her classic vegetarian cookbooks all through high school and college and into my "grown up" years.... She introduced me to Swiss Chard, helped me survive as a teenage vegetarian in the sticks, and made me feel like I was part of a community that cared about food for years before I actually experienced that community in person.
I hardly ever use recipes any more, and if I do, I can't help but modify them (add parsley, decrease honey) but I still keep the old Moosewoods around as reference books, right beside "The Joy" in every kitchen I've ever established over the past dozen years. Thanks Mollie!