6 cucumbers
4 onions, purple, sliced in thin rings
1 tbsp. salt
1 c. sugar
1 c. vinegar
1 tsp. celery seed
1 (8 oz.) carton sour cream

Wash cucumbers and score the unpeeled sides by drawing a fork's tines down the length of the cucumber. Repeat process around the cucumber. Slice in thin rounds. Slice the onions, separating the rings.

In large ziploc plastic bag sprinkle cucumbers and onions with salt, refrigerate and let stand 6 hours. Drain.

Mix sugar and vinegar; dissolve. Add celery seed. Add sour cream. Mix and pour over vegetables. Let stand 24 hours in refrigerator before serving.