I make a pickle that isn't for the faint of heart. I buy a Kosher dill pickle seasoning packet usually found at the grocery stores or Walmart. I mix up my seasoning but just use straight vinegar and not the mix of vinegar and water in the recipe. I slice up my cucumbers, fill up a quart jar with them and fill to the top with the pickling mix and cap them. Put them in the fridge and wait a week or so. No cooking involved but they have to stay cold. Pickles will remain crispy and definately turn your head around. Also works great by substituting zuccini squash for the cucumbers. We call them zuckles. I actually like them better than the cucumbers.
