refrigerator pickles

one of the best summer recipes is for refrigerator pickles.  this recipe does not require use of any canning techniques and makes the best crunchy pickles.  the recipe was published in Martha Stewart's everyday food magazine.  i usually make one large jar using one of Martha's jars.  this recipe makes enough pickles for three smaller jars, which could be made and given as gifts to friends.

homemade pickles have a wonderful taste and are nothing like what is purchased in a store.  to make the pickles:  purchase 6-8 small Kirby cucumbers, celery, and white vidalia onion. chop the celery into small pieces, slice the onion in small rings or half-rings, and slice the cucumbers into small circles.  place all three into a colander and sprinkle lightly with kosher salt.  allow to drain for at least 30 to 45 minutes,
while stiring every 5-10 minutes to allow extra moisture to drip out.

when the mixture is ready, place into a decorative jar or jars, and prepare the pickling juice.  use 2 cups of sugar to 1 cup of apple cider vinegar. (i usually reduce this amount in half) then add 1 teaspoon celery seed and 1 teaspoon mustard seed. stir until the sugar is dissolved.  pour this mixture over the pickles, cover and refrigerate for at least 6-8 hours before serving.  the pickles will last in the refrigerator for about 2 weeks. i love the taste of these pickles and totally recommend them.