Instructions: (These are the easiest pickles I have ever made. They have a wonderful, fresh taste, and can either be processed or simply stored in the refrigerator.)

. Drain sliced cucumbers on rack.

. Combine cucumbers, onions, and garlic.

. Add salt; mix thoroughly.

. Cover with crushed ice or ice cubes. Set aside for 3 hours.

. Remove garlic cloves.

. Drain thoroughly in colander.

. Pour sugar, vinegar, and pickling spices into 3-quart saucepan. Bring to a boil.

. Add drained cucumber and onion spices.

. If using the refrigerator pickle method (which is what I do): - Heat 15 minutes. - Pour into hot, clean jars. - Store in refrigerator.

. If you are instead going to process the pickles: - Heat only 5 minutes. - Pack loosely into clean hot pint jars to 1/2-inch of top. - Adjust jar lids, and process in boiling water for 5 minutes, beginning to count processing time as soon as water in canner returns to boiling. - Remove jars and complete seals if necessary. - Set jars upright to cool.

Yield: Approximately 1 Quart

Variation: Although I have not yet tried this, the lady who gave me the recipe says that it can be quadrupled, using 4 quarts (6 lbs, or 10 medium)

cucumbers, 1 pound (12 - 15 small white) onions, 2 large garlic cloves, 1/3 cup salt, 2 trays ice cubes, 3 cups sugar, 3 cups vinegar, 2 tablespoons mustard seed, 1/2 tablespoon celery seed, and 1/2 tablespoon turmeric).

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