Grandma Harter's Refrigerator/Freezer Pickles

7 Cups unpeeled, sliced cucumbers. (I like them them thin)
1 medium while onion sliced
2 Tablespoons canning salt. (Doesn't have any anti-caking agents in it)
2 cups white sugar
1 cup cider vinegar
1 teaspoon celery seed.

Cover the sliced cucumbers, onions and salt with water. Allow to stand over night in a cool place. The Refrigerator works fine. Not sure what Grandma did.

The next day, drain them well but don't rinse.
Pack them into freezable containers leaving one inch from the top to allow the liquid to expand.

Mix the sugar vinegar and celery seed thoroughly but don't cook. It will take a while to let the sugar dissolve without heat. I have used agave nectar or inverted sugar syrups from cub. There is a slight difference, but if you are in a hurry... I did a 1 to 1 ratio. 1 cups sugar = 1 cup syrup.

Pour over the cucumbers with that one inch left at the top.

Freeze them.  Grandma said on the card, "They will be ready to use in a couple weeks and will keep all winter.

I froze the first batch and could not wait two weeks, so I thawed them after a couple days. I'm not sure how Grandma came up with two weeks. I know she often had large quantities so freezing made sense. I have let them set in the refrigerator for a week and ate them gradually.  They get better every day.

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.