It all starts with getting young, firm cucumbers.
|My Mom - 93 years young|
Mom's Refrigerator Pickles
4 cups sugar
4 cups white vinegar
1/3 cup canning salt
1 Tsp mustard seed
1 Tsp celery seed
1/2 Tsp turmeric
16-20 fresh cucumbers (young cucumbers with small seeds are best)
4 large onions
Slice cucumbers about 1/4 inch thick and onion about 1/8 inch thick and set aside.
Mix all the above ingredients (except cucumbers and onions) together in a large heavy pot for your brine. Stir over medium heat until liquid comes to a complete boil.
Remove from heat.
Fill one 1/2 gallon canning jar or 2 quart size jars with cucumber and onion slices. Pack tightly.
Slowly pour hot brine into jars within one inch from the top. (I recommend using a canning funnel to avoid possible burns from brine.)
Seal jars with lids and rings.
Let stand on counter for 24 hours before refrigerating.
Pickles will be ready for eating once they are cold.