Food 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 5 days.
4 cups thinly sliced small cucumbers (finger-length ones)
1 cup thinly sliced onions
2 tablespoons salt
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
1. Place in a bowl with 2 trays of ice cubes. Let stand 3 hours.
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.
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