Refrigerator Pickles

I’ve got a picnic scheduled for tomorrow and I figure that a good way to beat the heat is with refrigerator pickles.

Here is the recipe I got from my Mom, exactly as she sent it to me:

Thin slice cukes, put about an equal amount of thin onion slices in the bowl with them. I usually used white onions, ’cause that’s what I had on hand.  Red onions would be good as well as decorative.  Use water and vinegar -half&half or less water, to taste.  I never measured this.  Are you surprised?  Love, MOM

Here is what I actually did:

2 cucumbers, medium sized and scrubbed well
3 sweet onions
3 cups white vinegar
3 cups water

Using a mandolin, slice the cucumbers and onions. They need to be fairly thin – thinner than hamburger dills. This is a no cook pickle and too thick is very difficult for the vinegar to penetrate.

Pour equal amounts of water and white vinegar to cover. Taste and then add water if too sour. Mix well and then cover and refrigerate overnight.

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