I love pickles. Who doesn’t love pickles? Well, a lot of people, I guess. But I love them. My husband loves them. His mom makes them every summer from her homegrown cucumbers, and those are cool. But they seem hard.
These do not seem hard. They seem awesome. And pickly. Not to be confused with prickly, which does not sound awesome.
I very much would like to go to get cucumbers right now and make these. But I’ll hold off until tomorrow. They’d go wonderfully with anything off the grill, especially barbecued chicken or hamburgers. Hmmm. Hamburgers. Yes, I’m feeling it now. That excitement for a beautiful weekend day when I’ll be free to cook whatever I want. I can already feel the burn.
Oh, yes the pickles. Here they are.
(For the complete recipe, including the Pulled Chicken Sliders in the picture, click here.)

Easy Summertime Pickles:
2 cups thinly sliced cucumbers
1/2 cup thinly sliced sweet onion
1 cup cider vinegar
1/2 cup sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon non-iodized salt
1. Place cucumbers and sweet onion in medium glass bowl. Set aside.
2. Mix vinegar, sugar, celery seed, mustard seed and salt in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
3. Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
4. Refrigerate at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.
Makes 2 1/2 cups.