3 quarts ‘cukes’, wash and slice as for bread and butter pickles

2 sliced onions

1/3 cup coarse salt

3 cups white sugar

2 cups white vinegar

1 teaspoon celery seed

Mix all together and put in jar or tupperware. Put lid on and leave in refrig. Good & keep for a year.

Recipe from Nancy Olson 1973

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I have it from a reputable source (my mom) that these were made many time and were super delicious. I don’t doubt it. I found a very similar recipe online when I was looking to make some easy fridge pickles this summer (before I discovered gramma’s recipe!) and they are VERRY good. Mine only had an addition of mustard seeds and were stored in the fridge for 24 hours before putting away in jars. Once in jars, if you put them in the freezer (even if only overnight) they are crispier and crunchier!

5 stars from me :)