Pickles.

Travis learned early on that when a sandwich comes with a pickle spear stealing it from me is a very bad idea. Lucky for both of us we have a ridiculous amount of cucumbers in our yard, leaving pickles a perfect solution. So I went venturing to find a recipe for homemade pickles, one that didn't require me to learn the art of canning just yet. Success. This recipe is from a local caterer and I will absolutely be making them again.

REFRIGERATOR PICKLES (from Gourmet Girl)

3 cups vinegar
3/4 cup sugar
2 tablespoons Kosher salt
2 teaspoons coarse ground black pepper
1 teaspoon dill seed
12 whole cloves
2 teaspoons crushed red pepper flakes
1 small white onion, thinly sliced
4 bay leaves
1 jalapeno, thinly sliced (I didn't include this and I think they came out with the perfect amount of spice)
fresh dill sprigs (optional)
8-9 kirby cucumbers, sliced 1/8" thick

1. Mix vinegar with sugar, salt, peppers, dill seeds, cloves, and bay leaves until sugar dissolves.

2. In a large jar, layer cucumbers, onion and jalapeno.  Pour vinegar solution over the cucumbers.  Refrigerate for at least four hours or overnight.