Refrigerator Pickles

• cucumbers for 1 gal.
• 1 c. pickling salt (do not use iodized salt)
• sugar
• 1 qt. vinegar

1. Wash and slice unpeeled cucumbers.
2. Slice crosswise.
3. Mix salt and enough water to cover cucumbers in gallon container.
4. I use a glass gallon jug.
5. Let stand 24 hours.
6. Drain and wash cucumber slices 4 or 5 times in cold water.
7. Pack in gallon jug.
8. Add 1 quart vinegar and 1 cup sugar (mixed).
9. Do not heat solution.
10. Let stand 24 hours.
11. Mix 1 cup sugar and part of the solution and pour back over cucumbers in jug.
12. Repeat this for 4 more days.
13. This takes 6 cups of sugar in all.
14. Keep refrigerated when vinegar and solution is used.
15. Keep refrigerated at all times until all is eaten.
16. After pickles are ready to eat, I put into smaller jars for table use, but keep refrigerated.

cucumbers, pickling salt, sugar, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024188 (may not work)