Refrigerator Pickles - cooking recipe

Ingredients

cucumbers for 1 gal.
1 c. pickling salt (do not use iodized salt)
sugar
1 qt. vinegar

Preparation

Wash and slice unpeeled cucumbers.
Slice crosswise.
Mix salt and enough water to cover cucumbers in gallon container.
I use a glass gallon jug.
Let stand 24 hours.
Drain and wash cucumber slices 4 or 5 times in cold water.
Pack in gallon jug.
Add 1 quart vinegar and 1 cup sugar (mixed).
Do not heat solution.
Let stand 24 hours.
Mix 1 cup sugar and part of the solution and pour back over cucumbers in jug.
Repeat this for 4 more days.
This takes 6 cups of sugar in all.
Keep refrigerated when vinegar and solution is used.
Keep refrigerated at all times until all is eaten.
After pickles are ready to eat, I put into smaller jars for table use, but keep refrigerated.