6 c. thinly sliced unpared cucumbers
3 sm. onions, chopped
1 3/4 c. sugar
2 tbsp. salt
1 c. vinegar

Combine cucumber slices and onion in ice cream pail. Mix sugar, salt and vinegar. Pour over cucumbers. Stir well. Cover and refrigerate. Pickles will be ready to eat in 3 hours, but improve in taste overnight. Pickles will keep in refrigerator 2-3 months. 1 1/2 quarts.