Here's a great refrigerator pickle recipe from Nancy Geddes, who lives not far from me. She started the recipe with:
"Just in from the garden, I picked 4 nice size cucumbers."
Cucumbers with Celery Seed
4 medium cucumbers
canning salt
Brine:
1 c cider vinegar
1/2 c water
1-1/4 c sugar
1/4 tsp celery seed
1. Boil brine to dissolve sugar, let cool.
2. Scrub cucumbers, slice thin about 1/8th inch into a large bowl.
3.
Place canning salt 1/2 teaspoon in between each cucumber that you sliced.
4. Put a plate on top of sliced cucumbers; weigh it down with a heavy object. 5. Place in frig for two hours.
6. Remove from frig, drain in a colander. Rinse well.
7.
Place in container.
Nancy: They are more crispy if you let them set for a day before serving. I slice onions real thin and add them sometimes.
