ICEBOX CUCUMBER PICKLES

This recipe from Thomasville, Georgia reminds me of the refrigerator pickles my late mother made when I was young. These are good to have in your refrigerator any time of year.

2 1/2 cups sugar
2 cups apple cider vinegar
1/4 cup canning and pickling salt
3/4 tsp celery seeds
3/4 tsp mustard seeds
1/2 tsp ground turmeric
12 medium-size cucumbers, cut into 1/4-inch thick slices
1 large sweet onion, cut into 1/8-inch thick slices

Cook the sugar, vinegar, salt, celery seeds, mustard seeds and turmeric ub a large saucepan over high heat; stir occasionally. Cook approximately 3 minutes until the mixture is hot and sugar is dissolved but do not boil.

Place the cucumbers and onions in a 4-quart airtight plastic (that can take some heat) or glass container. Pour the hot vinegar mixture over the cucumbers and onions.

Allow to cool for 30 minutes before serving or may refrigerate in airtight container for up to 2 weeks.

Note: File Photo