7 c. sliced cucumbers
1 c. sliced onions
2 tbsp. pickling salt

Sprinkle salt over cucumbers and onions. Mix well with hands. Let stand 2 hours. Use crock or enamel pan.

Make a syrup of: 1 c. white vinegar 1 1/2 tsp. celery seed

Gently squeeze cucumbers and onions from brine and while syrup is hot, add cucumbers and onions - but do not cook. Let stand awhile, then fill jars. Let stand at room temperature for 24 hours. Then refrigerate. Will keep in refrigerator for 1 year.