Refrigerator Pickles

My daughter loves pickles. She'd eat an entire jar at one time if I'd let her. Store bought pickles are loaded with sodium, though, so I try to limit her pickle passion to just a few at a time.

This easy recipe eliminates a lot of the salt found in most jarred pickles but still provides a zippy, crisp pickle taste. Honestly, I prefer these cukes to regular pickles.

Here's what you need:

A large jar (I reused a 2.5 quart Mt. Olive giant pickle jar)
3-4 cucumbers, peeled and sliced
1 white onion, sliced
sea salt
minced garlic
dried dill weed
white vingar

Place a layer of onion slices in the jar. Top with some cucumber slices. Then sprinkle a little salt, minced garlic and dill weed over all.

Continue layering until all the cucumbers and onions are used up, adding the seasonings in between each layer.

Pour in enough vinegar to cover the layers. Then top off with some water until the jar is completely full.

Seal and refrigerate for a week or two before enjoying!

When the jar get low on pickles, slice up a few more cucumbers and add to the jar. I have been able to use the same jar for about 3 months before starting completely over.