Bill's Refrigerator Pickles

Ingredients

• 1 Quart sliced unpeeled* --1/4 inch thick
• 1/2 cup thinly sliced onions--about 4 ounces
• 2 garlic cloves, peeled and quartered
• 1 1/2 Tbls. salt
• 2 trays ice cubes**
• 3/4 cup granulated sugar
• 3/4 cup distilled white vinegar
• 2 1/4 tsps. mixed pickling spices
• * 1 1/2 pounds, or 2 1/2 cucumbers, scrubbed, ends discarded.
• **Or 2 quarts crushed ice

Directions

Drain sliced cucumbers on a rack. Combine cucumbers, onions, and garlic. Add salt; mix thoroughly. Cover with crushed ice or ice cubes. set aside for 3 hours. Remove garlic cloves. Drain thoroughly in colander. Pour sugar, vinegar, and pickling spices into a 3 quart saucepan. Bring to a boil. Add drained cucumber and onion pieces. If you are making refrigerator pickles:
- Heat 15 minutes.
- Pour into hot, clean jars.
- Set jars upright to cool.
- Store in refrigerator ( since the pickles have not been processed).

If you are instead going to process these:
- Heat 5 minutes.
- Pack loosely into clean hot pint jars to 1/2-inch of top.
- Adjust jar lids, and process in boiling water for 5 minutes, beginning to count processing time as soon as water in canner returns to boiling.
- Remove jars and complete seals if necessary.
- Set jars upright to cool. Yield Approximately 1 Quart.

Variation: The author of this recipes says the recipe can be quadrupled, using 4 quarts (6 pounds, or 10 medium) cucumbers, 1pound (12 to 15 small white) onions, 2 large garlic cloves, 1/3 cup salt, 2 trays ice cubes, 3 cups sugar, 3 cups vinegar, 2 Tablespoons mustard seed, 1/2 tablespoon celery seed, and 1/2 Tablespoon turmeric).

Submitted 6/13/05.
Source: Bill S.
Submitted By: Eileen Werth
crzylegs@erols.com
Bill's Refrigerator Pickles