Typically we use a water bath canning method to make pickles from our cucumber harvest. However, we've discovered that if you want an extra crispy pickle, refrigerator pickles are a great option. They are super easy to make and they are particularly good if you don't have pounds and pounds of cucumbers to deal with. Check it out!

Here are the ingredients you'll need - the complete recipe can be found in the Ball Complete Book of Home Preserving:
8 1/4 cups sliced trimmed pickling cucumber
2 cups white vinegar
2 cups water
6 tbsp pickling or canning salt
1/4 cup granulated sugar
2 tbsp pickling spice
7 1/2 tsp dill seeds
5 tsp mustard seeds
1 1/4 tsp whole black peppercorns
5 cloves garlic, halved (optional)

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