Refrigerator Pickles

These easy refrigerator pickles do not require any special canning equipment. The tangy, crisp pickles are made with Kirby cucumbers, Vidalia onion (or another variety of sweet onion), and celery.

2 lb Kirby cucumbers, sliced ½” thick on the diagonal (about 8 cups)
1 medium Vidalia or other sweet onion, sliced 1” thick
2 ribs celery, sliced ½” thick on the diagonal
sea salt
2 cups sugar
1 cup apple cider vinegar
1 tsp. celery seed
1 tsp. mustard seed

In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1½ tsp. salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.

Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).

Makes 3 quarts.