• Yield: Makes about 3 cups

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.