Food & Cooking Recipes Appetizers Refrigerator Pickles 3.3 (314) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Yield: 3 quarts These crisp pickles from Jane Reslock Feist, a mom in Mandan, North Dakota, don't require canning tricks. Ingredients 2 pounds Kirby cucumbers, sliced ½ inch thick on the diagonal (about 8 cups) 1 medium Vidalia or other sweet onion, sliced 1 inch thick 2 celery stalks, sliced ½ inch thick on the diagonal Coarse salt 2 cups sugar 1 cup cider vinegar 1 teaspoon celery seed 1 teaspoon mustard seed Directions In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved. Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks). Rate it Print