Sterilize jars in the dishwasher with just the jars and lids in the baskets, not other dishes, etc.
I use my Classico marinara jars I collect all year long for just this type of recipe.
The best cukes to use are what are called “pickling cucumbers.” They are smaller and have a different taste for pickling. Ask the person at the farm stands which they are and tell the attendant what you are intending to do with them.
I love farmer’s markets and farmers in general (but that is another topic!)
You might be thinking “what am I going to do with eight jars of pickles?”
Here’s an idea: Wrap a thin ribbon around the collar of the jar, cut an index card in half and punch a hole on one end to thread the ribbon through, tie a knot, write a brief message and a name with a colored thin marker and you give them as summertime presents to your friends …just because it is summer.
Recipe: Refrigerator Pickles
Yields 8 pints
Recipe from Auguste Escoffier School of Culinary Arts, Boulder, CO
8 lbs. cucumbers, sliced into 1-inch pieces
12 cloves garlic, chopped
1 cup fresh dill, coarsely chopped
1 cup sugar
1 ½ cup salt
4 teaspoons mustard seeds
1 teaspoon coriander seeds
3 teaspoons black peppercorns
8 cups hot water
1. In a large bowl, toss cucumbers with garlic and dill.
2. In another large bowl, combine sugar, salt, and spices with hot water, stirring until sugar and salt are dissolved.
3. Add vinegar to mixture.
4. Pack cucumbers into sterilized jars.
5. Fill jars with vinegar mixture.
6. Cover tightly and refrigerate for at least 24 hours. They can be stored in the refrigerator for up to 4 weeks.