Real Easy Pickles

Directions

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.