Aunt Linda's Refrigerator Pickles

enestvmel's Note:

This is a recipe that I grew up with my mom making. It's her sister's recipe. They are a little sweet, but still taste wonderful! You can tell summer is in full force when we are eating these!! I am totally estimating the servings, I have no idea how many servings it is. A gallon jar should feed a lot of people. It only lasts us a few weeks in the fridge (we eat them pretty fast). I put the cooling time as the cooking time, but that still doesn't include that you need to steep these in the fridge for a week before you eat them.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 20

Yield: 1.0 gallon

• 12 cups cucumbers
• 4 onions
• 2 cups vinegar
• 2 ½ cups sugar
• 1 teaspoon celery salt
• 2 tablespoons canning salt

Directions:

1. Heat the vinegar, sugar, celery salt, and canning salt until dissolved. ***Cool until all the way cool. It will take 2-3 hours. Put cukes and onions in juice to steep for about a week. We use left over gallon pickle jars to put this recipe inches. Needs to be able to be sealed or closed while in the fridge.

Reviews

[Sharon123]

So good! I left the skin on because it looks so nice and they are from a friends garden. A great way to use an abundance of cucumbers. Thanks!