Allspice Refrigerator Pickles

Please be warned. These crunchy sweet pickles are very addictive and in no time, you’ll find you’re eating them right out of the jar instead of using a pickle dish. They're habit forming.

3 pounds pickling cucumbers, sliced ¼-inch thick (do not use waxed cucumbers)

1/3 cup salt

Water as needed

3 cups white vinegar

2 cups sugar

1 tablespoon whole allspice

2 teaspoons whole cloves

Cinnamon sticks

Place the cucumbers in a container, add the salt and top with cold water until the cucumbers are covered.

Refrigerate the cucumbers for 24 hours.

Drain away the liquid, but do not rinse the cucumbers.

Place the vinegar in a large pot. Add the sugar, the allspice, and the cloves. Bring to the boil.

Fill glass canning jars with the cucumbers and 2 cinnamon sticks per jar.

Pour the hot pickling liquid over the cucumbers, taking care to make sure some cloves and allspice are in each jar.

Cover the jars and refrigerate for at least 48 hours to complete the pickling process.

The pickles will keep in refrigeration for up to one month.