We are still getting some cucumbers from the garden, so Mutti decided to make her favorite refrigerator pickles recipe. It comes from a church recipe book dating back to 1973. We’ve shared a quart of these pickles with my sister already this summer, and she may be seeing some more. It’s an easy way to enjoy cucumbers and onions from the garden and there is no canning involved.
1 1/2 to 2 quarts small cucumbers
1 Tbsp salt
1 or 2 sliced onions – optional
2 cups sugar (or less)
1 cup vinegar
1 tsp. mustard seed
1 tsp. celery seed
Slice the cucumbers into a shallow pan. Sprinkle them with salt. Add the onions if you choose. Let stand for at least an hour.
Meanwhile bring to a boil the sugar, vinegar, mustard seed, and celery seed.