My Mother-in-law is a great cook! She has always done a lot of canning as well. This sweet pickle recipe is one that Dave requested I learn to make soon after we were married. It's SO easy! I'm more of a dill pickle person, but I like these with roast beef, and since my fresh dill isn't ready yet, these will help use up those first cucumbers. They taste similar to bread and butter pickles. These are not brined or canned. You just slice up your veggies, fill a gallon sized GLASS jar, and pour the heated vinegar solution over it. Easy peasy!
Shirley's Sweet Refrigerator Pickles
4 C. apple cider vinegar
4 C. sugar
1/4 C. salt
1 1/3 tsp. turmeric
1 1/3 tsp. mustard seed
1 1/3 tsp. celery seed
Heat (not boil) until sugar dissolves.
Pack sliced cucumbers and sliced onions into gallon sized glass jar. Pour hot vinegar syrup over the vegetables. Cover jar with plastic wrap and then foil or a lid. When cooled, place in refrigerator. Pickles are ready to start eating in a week. Store in fridge. Will keep for 3-4 months.
Joy's Notes: I got a few gallon glass jars from a restaurant when I worked. You might check with a food service kitchen like that to find one. OR I've been able to find Ball 1/2 gallon canning jars sometimes. You can use two of those - or 4 quarts - or whatever miscellaneous jars you have lying around. This time we added some sliced yellow peppers. We'll know in a week if we like those added to the mix.