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I have vague memories of my parents’ pickling parties when I was a kid. Cucumbers were cleaned in the washing machine (gentle cycle) while the adults got pickled themselves. Sterilizing hundreds of jars isn’t my idea of a good time (even if I am, like my parents, smoking and playing bridge), so I make these quick and easy refrigerator pickles. They may not last as long as the old-fashioned variety, but there’s no need-you’ll be eating them as quickly as you make them. Celebrate the dog days of summer the best way we know how: set up a burger bar and one (yes, only one) jar of that perfect sour condiment.
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RECIPE
 5–6 Japanese cucumbers, cut in half lengthwise
1/2 cup white vinegar
1/4 sweet onion (like Walla Walla), thinly sliced
2 cloves garlic, smashed
6 sprigs fresh tarragon
12 whole black peppercorns
1 bay leaf
1/4 cup kosher salt
1 cup warm water
Clean a 1-quart jar with a tight fitting lid. (I use a hinged mustard jar.)
Pack cucumbers lengthwise into jar. In a bowl, mix other ingredients and stir to dissolve salt, then pour into jar over pickles. Top up any leftover space with water. With a clean fork, push tarragon sprigs and bay leaf down centre and sides. Refrigerate overnight and serve after 1–2 days. Keep refrigerated, and use within 10 days.
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