Real Easy Pickles

1. 1

   Slice vegetables and sprinkle with 1/3 cup salt; cover with crushed ice for 3 hours.

2. 2

   Drain.

3. 3

   Bring to a boil: vinegar, mustard seed and sugar.

4. 4

   While still hot, pour over drained vegetables.

5. 5

   Refrigerate.

6. 6

   Do not can.

7. 7

   I put these pickles in a gallon glass jar.

8. 8

   They are nice and crisp and will keep up to one year in the refrigerator.

No additional tips available.