*  Exported from  MasterCook II  *

                           Refrigerator Pickles

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Quart         Sliced Unpeeled Cucumbers* -- 1/4 inch thick
     1/2  Cup           Thinly Sliced Onions -- about 4 ounces
   2      Garlic Clove  Peeled And Quartered
   1 1/2  Tbs           Salt
   2      Trays         Ice Cubes**
     3/4  Cup           Granulated Sugar
     3/4  Cup           Distilled White Vinegar
   2 1/4  Teaspoons     Mixed Pickling Spices

*1 1/2 pounds, or 2 1/2 cucumbers, scrubbed, ends discarded.
**Or 2 quarts crushed ice

Drain sliced 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 3-quart saucepan. Bring to a boil.  Add
drained cucumber and onion spices.  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:  Although I have not 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,
            1/2 tablespoon celery seed, and 1/2 tablespoon
            turmeric).

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