2 qts. cucumbers, sliced thin
2 med. onions, sliced thin
2 tbsp. salt

Place cucumbers and onions in large bowl, or crock. Sprinkle with salt. Place ice cubes on top, cover and let stand for 2 hours. Drain and squeeze cucumbers and onions until dry. Make a solution of: 1 c. white vinegar 1 tsp. celery seed

Cook until all sugar is dissolved, pour over cucumbers, let stand in refrigerator for overnight. Then put in containers to freeze. These may be kept in refrigerator for a month without freezing. Yield: 6 pints.