Recipes

[luvsbulldogs]

These are ever so easy and come out perfect every time. We make these every August with fresh summer cucumbers.

Three – Hour Refrigerator Pickles

6 Pounds of cucumbers

4 medium onions

4 cups sugar

4 cups of white vinegar

½ cup salt

1-1/2 teaspoons ground turmeric

Slice the cucumbers ¼ inch thick. Slice onions 1/8 inch thick. Place both in a large nonmetal bowl. Combine the remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving. After the 3 hours in the refrigerator I place them in canning jars but do not process them. You can store them any way that you like. Store in the refrigerator for up to 3 months, stirring occasionally. Yield: 2-1/2 quarts