Here are two handwritten recipe cards for refrigerator pickles, each offering a little detail missed on the other so I’ve combined the two when typing out the recipe below. Scans of both cards are at the bottom.

Marsha’s Refrigerator Pickles

7 cups thin sliced cukes – skins on
1 cup green pepper – chopped fine or strips
1 cup onion – sliced thin
2 TBSP salt
1 TBSP celery seed

Mix together & let stand while mixing syrup

Syrup

2 cups sugar
1 cup vinegar – cider

Bring to boil – pour over cukes & “refrig” for 24 hours.

Put in jars.

Will keep 1 month in refrig.