refrigerator pickles

I have had this recipe for many years.  It was from a Country Living Magazine.  I'm going to quess sometime in the 1980's.  It has become one of my favorites and a request from relatives at family gatherings.  Just think a summertime meal of  hamburgs, hot dogs, tater salad, corn on the cob, baked beans, lemonade and homemade refrigerator pickles!

The recipe calls for 3 large cucumbers or

you can use six small pickling cukes.

Cut the cukes into slices. 

Don't cut paper thin or they'll be too mushy.

Add chopped celery and onions.

Add salt and celery seeds and let set 

at room temperature for one hour or longer.

Mix together sugar and vinegar.

Pour over cucumbers and stir.

You can put them into any container that you like.  I like to use old glass canning jars.   Refrigerate.  The recipe says to let them sit for one day before eating.  I think they taste better after sitting for two days.   Once you make these for a family gathering you will be asked to bring them again and again .  Guaranteed!