2 c. sugar
1 c. white vinegar
2 tbsp. canning salt (non iodized)
8 c. cucumbers, sliced
1 1/2 tsp. celery seed
1 c. onion, sliced (optional)

Mix all ingredients and place in covered container. Refrigerate for 3 days, stirring once daily. (These pickles are a wonderful way to utilize extra garden cukes!) Can be kept in refrigerator for two weeks.