Recipe - Virginia Sauers Fridge Pickles

1 qt Sliced unpeeled cucumbers;
(1/8th 1/4th inch thick)
(about 1 One half pounds, or 2
One half cucumbers, scrubbed,
ends discarded) I use a
food processor for this.
One half cup Thinly cut or sliced up onions; (about
4 ounces)
2 Garlic cloves; peeled and
quartered
1 One half tablespoon Salt
2 qt (2 trays) ice cubes or
crushed ice
Three fourths cup Granulated sugar
Three fourths cup Distilled white vinegar
2 One fourth teaspoon Mixed pickling spices

This was originally posted by Virginia Sauer and is wonderful.

(These are the easiest pickles I have ever made. They have a wonderful,
fresh taste, and can either be processed or simply stored in the
refrigerator.)

. Drain cut or sliced up cucumbers on 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 3quart saucepan. Bring to
a boil.

. Add drained cucumber and onion spices.

. If using the refrigerator pickle method (which is what I do): Heat 15
minutes. Pour into hot, clean jars. Store in refrigerator.

. If you are instead going to process the pickles: Heat only 5 minutes.
Pack loosely into clean hot pint jars to 1/2inch 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: Although I have not yet tried this, the lady who gave me the
recipe says that it can be quadrupled, using 4 quarts (6 lbs, or 10 medium)
cucumbers, 1 pound (12 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, One half tablespoon celery seed, and One half tablespoon turmeric).

Posted to EATL Digest by Mary Hathaway paraducks1@JUNO.COM on Mar 9,
1998