6 qt. thinly sliced cucumbers
6 med. white onions, sliced thin
3/4 c. Kosher salt
2 c. water
1 qt. apple vinegar
4 c. sugar
2 tbsp. celery seed
2 tbsp. mustard seed

Place onions and cucumbers in layers in a large canning kettle, sprinkling with salt on each layer. Cover and let stand three hours. Drain off juice.

Combine water, vinegar, sugar, celery seed, and mustard seed in large saucepan and bring to a boil, stirring until sugar is dissolved. Boil 3 minutes. Pour over cucumbers and bring to boiling point but don't allow to boil. Pack immediately in clean pint jars. Seal in hot water bath for 5 minutes.