THREE-HOUR REFRIGERATOR PICKLES"I can't wait for my husband to get our garden ready each year. Cucumber seeds are the first to be planted. My grandchildren love to help me make these pickles and proudly carry a big jar home." - Sandra Jones, Troy, North Carolina
6 pounds cucumbers
4 medium onions
4 cups sugar
4 cups vinegar
1/2 cup salt
1 1/2 teaspoons ground turmeric
1 teaspoon celery salt
1 teaspoon mustard seed
Slice the cucumbers 1/4-inch thick. Slice onions 1/8-inch thick. Place both in a large nonmetallic bowl.
Combine remaining ingredients; pour over cucumbers and onions. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving.
Store in the refrigerator for up to 3 months, stirring occasionally.
Makes about 2 1/2 quarts
Source:
Taste of Home Annual Recipes, 1997