*  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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