Three-Hour Refrigerator Pickles

Three-Hour Refrigerator Pickles

This quick recipe uses regular cucumbers and can be done without the hassle of canning.

6 pounds cucumbers
4 medium onions
4 cups sugar
4 cups white vinegar
1/2 cup salt
1-1/2 teaspoons ground turmeric
1 teaspoon celery salt
1 teaspoon mustard seed

Slice the cucumbers 1/4 in. thick. Slick onions 1/8 in. thick. Place both in a large nonmetallic bowl. Combine the remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally. Yield: 2-1/2 quarts.