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Nutrition Facts
Serving Size 1 (135g) Recipe makes 20 servings The following items or measurements are not included below: 1 teaspoon celery salt
Calories 119
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 700mg		29%
Potassium 124mg		3%
Total Carbohydrate 29.5g		9%
	Dietary Fiber 0.6g	2%
	Sugars 27.0g
Protein 0.6g		1%
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Aunt Linda's Refrigerator Pickles

Recipe #393135 | 2¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: enestvmel
Oct 5, 2009

This is a recipe that I grew up with my mom making. It's her sister's recipe. They are a little sweet, but still taste wonderful! You can tell summer is in full force when we are eating these!! I am totally estimating the servings, I have no idea how many servings it is. A gallon jar should feed a lot of people. It only lasts us a few weeks in the fridge (we eat them pretty fast). I put the cooling time as the cooking time, but that still doesn't include that you need to steep these in the fridge for a week before you eat them.

SERVES 20 , 1 gallon (change servings and units)

Ingredients

12 cups cucumbers
4 onions
2 cups vinegar
2 1/2 cups sugar
1 teaspoon celery salt
2 tablespoons canning salt

Directions

1
Heat the vinegar, sugar, celery salt, and canning salt until dissolved. ***Cool until all the way cool. It will take 2-3 hours. Put cukes and onions in juice to steep for about a week. We use left over gallon pickle jars to put this recipe inches. Needs to be able to be sealed or closed while in the fridge.