When I was little, I remember thinking my mom was just teasing when she told me pickles start out as cucumbers. I thought there must be some kind of magic that helped turn crisp sweet cucumbers into the vinegary dill pickles I liked to eat with lunch.

Now I know there’s no magic to it. Pickles are as easy to make as cucumbers are to grow. All you need to create your own homemade refrigerator pickles are several fresh cucumbers and a few common ingredients.

Here are two easy recipes for turning cucumbers into crunchy refrigerator pickles:

Dill Pickles

Ingredients:

• 2 medium cucumbers
• ¾ cup white vinegar
• ¼ cup water
• ½ teaspoon salt
• 3-4 cloves garlic
• Fresh dill 

Instructions:

1. Wash cucumbers and leave peel on.
2. Use a fork to scrape deep stripes the length of the cucumber on all sides.
3. Cut cucumber into thin slices.
4. Place cucumber slices into a large jar.
5. Add dill and garlic to jar.
6. In a small bowl, mix together vinegar, water, and salt until dissolved.
7. Pour brine into the jar to cover the cucumbers, dill and garlic.
8. Cover jar tightly and refrigerate.

Pickles will be ready to eat in 48 hours and will keep (refrigerated) for several weeks.

Sweet and Sour Pickles

Ingredients:

• 2 medium cucumbers
• 1 medium white onion
• ½ cup white vinegar
• ½ cup water
• 5 tablespoons sugar
• ½ teaspoon salt

Instructions:

1. Wash cucumbers and leave peel on.
2. Use a fork to scrape deep stripes the length of the cucumber on all sides.
3. Cut cucumber into thin slices.
4. Cut onion into thin slices.
5. Place cucumber and onion slices into a large jar.
6. In a small bowl, mix together vinegar, water, sugar and salt. Be sure sugar and salt are completely dissolved.
7. Pour brine into the jar to cover the cucumbers and onions.
8. Cover jar tightly and refrigerate.

Pickles will be ready to eat in 48 hours and will keep (refrigerated) for several weeks.