2 c. 90 grain vinegar
3 c. granulated sugar
1/3 c. salt
1 tsp. celery seed
Cucumbers
3 yellow onions, sliced in rings

Fill gallon jar or crock with sliced cucumbers and onion rings. Boil the vinegar, sugar, salt and celery seed for 5 to 10 minutes. Pour brine over pickles and onions. Cover and refrigerate. Ready to eat after 24 hours, will keep up to 9 months. (These are also called pregnant pickles!)