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No-Process Pickles

1 cup water

1 cup white vinegar

2 teaspoons salt

1 tablespoon sugar

Handful of fresh dill

Whole peppercorns and peeled garlic cloves

Kirby cucumbers (or regular cucumbers, cut into quarters lengthwise)

Red radishes, sliced thin

Fill clear glass jars with the pickles and radishes, creating a nice color palette of red and green. Add the herbs and spices. Combine the water, vinegar, sugar and salt in a jar with a lid, and shake to dissolve. Pour over pickles in the jars. Seal and refrigerate. These will be ready the next morning and can last up to a month—after that, please discard for safety’s sake. The longer the cucumbers pickle, the softer they will get, and if you don’t grasp that metaphor, I can’t help you. Anyway, if you like things fresh and crisp, don’t wait too long to eat these.

[Source: Original; adapted from Ohio State University Extension guidelines, 2009]