Drain sliced cucumbers on rack. Combine cucumbers, onions, and garlic. Add
salt; mix thoroughly. Cover with crushed ice or ice cubes. Set aside for 3
hours. Remove garlic cloves. Drain thoroughly in colander. Pour sugar,
vinegar, and pickling spices into 3-quart saucepan. Bring to a boil. Add
drained cucumber and onion spices. If you are making refrigerator pickles:
- Heat 15 minutes.
- Pour into hot, clean jars.
- Set jars upright to cool.
- Store in refrigerator (since the pickles have not been processed).
If you are instead going to process these:
- Heat 5 minutes.
- Pack loosely into clean hot pint jars to 1/2-inch of top.
- Adjust jar lids, and process in boiling water for 5 minutes,
beginning to count processing time as soon as water in canner returns
to boiling.
- Remove jars and complete seals if necessary.
- Set jars upright to cool.
Yield: Approximately 1 Quart
Variation: Although I have not tried this, the lady who gave
me the recipe says that it can be quadrupled,
using 4 quarts (6 lbs, or 10 medium) cucumbers, 1
pound (12 - 15 small white) onions, 2 large garlic
cloves, 1/3 cup salt, 2 trays ice cubes, 3 cups
sugar, 3 cups vinegar, 2 tablespoons mustard seed,
1/2 tablespoon celery seed, and 1/2 tablespoon
turmeric).
