Refrigerator Cucumbers

3 large cucumbers
1 teaspoon salt
Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.

1/4 cup chopped onion
1/4 cup distilled white vinegar
1/8 cup water
1/4 cup white sugar
1/2 teaspoon celery seed
In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
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2 cucumbers, peeled and thinly sliced
1/2 red onion, thinly sliced
Combine cucumbers and red onion in a salad bowl.

1/2 cup rice wine vinegar
1 1/2 cups water
1 teaspoon white sugar
1/4 teaspoon seasoning salt
In a small bowl, stir together water, rice wine vinegar, sugar, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.
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4 large cucumbers, sliced
1 onion, thinly sliced
1 tablespoon dried dill weed
In a large serving bowl, combine cucumbers, onions and dill.

1/2 cup white vinegar
1 cup white sugar
1/2 cup water
1 teaspoon salt (optional)
In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture.

Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).
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(This version heats the brine mixture) 5 large tomatoes, cut into wedges
1 medium onion, sliced
In a large bowl, combine the tomatoes and onion; set aside.

3/4 cup white vinegar
1/4 cup water
6 tablespoons sugar
1 tablespoon mustard seed
1/4 teaspoon cayenne pepper
In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil;boil for 1 minute. Pour over tomatoes and onion; toss to coat. Cover and refrigerate for at least 2 hours.

1 large cucumber, sliced
Add cucumber; toss to coat.

Refrigerate overnight. Serve with a slotted spoon.