Simple Refrigerator Pickles

Descending from the recipe bible of the matriarch herself, Erna M. S. (my great grandma), comes a rather easy, straightforward method for these crunchy, classic, low-sodium pickles that require much less work than those that are traditionally canned. One bite of these beauts, and I'm thrown back to my 7-year-old days, visiting with grandma in her kitchen, sampling goodies like these very pickles and, of course, saltines topped with strawberry jam. Although G.G. Erna is no longer with us, her masterpieces will trickle down for future generations to relish, no pun intended. Thanks, G!

1 gallon jar or ice cream pail
Approx. 5 lbs. cucumbers, thinly sliced
1 medium red onion, sliced
1 medium white onion, sliced
2 cups distilled vinegar
4 tablespoons salt
4 cups sugar
2 tablespoons celery seed
1 teaspoon mustard seed
1-2 cloves garlic, finely minced

Thinly slice enough cucumbers to fill a one gallon jar, container or pail. In no specific order, combine ingredients, stir the mixture and cover. They will be ready to eat within a few days (if you can wait that long) and will keep in refrigerator for about 2-3 months.

Simple deliciousness.