Celery
Dill
Onions
4 c. sugar
1/2 c. pickling salt
1 qt. vinegar
1 pt. water
Med. size pickles, quartered

Boil 4 cups sugar, 1/2 cup pickling salt, quart of vinegar and pint of water. Place slice of onion on bottom of jar. Place the quartered pickles and celery sticks in jar, more sliced onion on the top and some dill. Pour brine over the pickles to fill jar. Seal. Can be eaten in 3 weeks. Makes 4 quarts.