Instructions:

Italian Refrigerator Pickles

Here's my gold medal winning recipe to help use up some of those fresh cucumbers. - by Chef John

3 large cucumbers, washed and coined
1 cup granulated sugar
1/2 cup sliced olives (I mix black and green)
1 teaspoon dill weed
1/2 cup red wine vinegar
2 cups Kraft Italian dressing
1 teaspoon fresh chopped garlic
1 large onion, sliced
Optional: 2 cups diced fresh Roma tomatoes

Mix all ingredients together in a large bowl; cover and stick in the refrigerator for overnight then enjoy!

To serve, drain off most of the juice and serve the pickles in a chow-chow dish or a glass bowl.