Foods consultant and cooking teacher, Lois Lee, explains this was a favorite summer recipe of her mother's, a superb cook. You won't need sterilized jars or much time for these pickles, but they must be stored in the refrigerator and eaten in about five days.

• 4 cups thinly sliced small cucumbers (finger length ones)
• 1 cup thinly sliced onions
• 2 tablespoons salt

Syrup:

• 1-1/4 cup vinegar
• 1-1/4 cup sugar
• 1/8 teaspoon ground cloves
• 1/4 teaspoon turmeric
• 1/4 teaspoon celery seeds
• 1 teaspoon mustard seeds

Pickles:

1. Place in a bowl with 2 trays of ice cubes. Let stand 3 hours.

Syrup:

2. Bring syrup ingredients to a boil.

3. Drain cukes and onions and add to syrup.

4. Heat just to boiling.

5. Cover and chill. Keep in refrigerator.