In 1986, I was living with my husband and youngest daughter in Blue Jay, Ohio, on the Indiana border. My husband had a huge garden and lots of cucumbers. This was one of a long list of recipes for pickles that I used. I was still working full time and commuting an hour each way, so this one was good because it used a lot of cucumbers and made up quickly. I could get a batch made up after supper and they could be used within 4-5 days. This recipe is from my bible at the time – Pickles & Relishes – 150 Recipes – Apples to Zucchini.
LOW-SALT REFRIGERATOR PICKLES
- 3 qts thinly sliced cucumbers
- 3 medium size onions, sliced thinly
- 4 cups granulated sugar
- 4 cups cider vinegar
- ½ tsp pickling salt (optional)
- 1-1/3 tsp turmeric
- 1-1/3 tsp celery seeds
- 1-1/3 tsp mustard seeds
Layer cucumbers and onions in a jar, packing tightly. Combine remaining ingredients and stir to dissolve the sugar. Pour the syrup over the cucumbers and cover tightly. Refrigerate for 4-5 days before using.
Keep these pickles refrigerated. You can add to the mixture whenever you have more cucumbers.
Yield: 3 quarts