Remember when mom or grandma would pull out refrigerator pickles out for nearly every summer meal? Gardening columnist Walt Reichert has a tasty, easy recipe for them.
Walt's Easy Refrigerator Pickles
1 cup white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onion
2 teaspoons celery seed
Bring the vinegar, salt and sugar to a boil. Pour over the cucumbers, onion and celery seed, and transfer to sterile containers—jars or bowls. They will keep in the refrigerator up to two months.