By Chef Andy

Owner, Galley 57

Now that Mother Nature is adjusting the thermostat, the last thing I want to do is add fuel to the fire by turning on the oven or lighting up the stovetop. I’m reaching for salads of all kinds and preparing things that don’t require cooking. The less we turn on our kitchen appliances, the less the A/C has to kick in, resulting in a lower energy bill. If you can achieve this while still putting out great food, I call it a win-win!

Some call them refrigerator pickles, some say quick pickles, and some, like me, shorten it up and call them “Quickles.” I know of very few recipes that are easier to put together and requires only eight ingredients: cucumbers, onions, vinegar, sugar, water, salt, dill and garlic.

Most of the pickles you buy in grocery stores are pressure cooked for safety and long shelf life. These are fresh pickles that marinate in the refrigerator for 24 hours and stay crisp and bright, yet have that sweet and sour edge we love in a good pickle.

In the winter, I’ll make a creamy version of this, but this time of year we are eating outside quite often and anything with cream or mayo won’t last long in the hot sun and can be potentially dangerous after a few hours. These pickles travel well, last long and are perfect for a cookout, picnic and any party you bring them too.

Prep is easy, takes only a few minutes and once you read the recipe, you’ll have it memorized as everything is in equal proportion. You’ll see what I mean when you read it.

I prefer English cucumbers over domestic ones as they are crisper, have less water content and have fewer and smaller seeds.

Make this quickles recipe and you’ll be cool as a cucumber all summer long.

Quickles

1 English cucumber, cut into wafer thin coins

1 small sweet onion, peeled, cut in half, sliced thin, set aside.

In a mixing bowl, add:

• 1 cup white vinegar
• 1 cup water
• 1 cup sugar
• 1 tablespoon salt (adjust with more if needed)

Whisk ingredients briskly for a few minutes until the sugar and salt have dissolved.

Add to the bowl:

• 1 clove garlic, minced
• 1 tablespoon dill weed (fresh if you can find it)

Add the cucumbers and onions to the liquid and mix thoroughly. Transfer everything to a glass dish with a cover or a large jar with a lid. Make sure the vessel you transfer it to is large enough to hold all ingredients, but small enough so the cucumbers and onions are fully submerged. Let marinade in the fridge for at least 24 hours before digging in. The quickles will be good for about a week.

Enjoy!