6 qt. sliced cucumbers
6 med. sliced onions
1 qt. vinegar
2 tbsp. celery seed
3/4 c. salt
2 c. water
4 c. sugar
2 tbsp. mustard seeds

Layer sliced cucumbers and onions in large bowl. Sprinkle each layer with salt. Cover and let stand 3 hours. Drain. Combine water, vinegar, sugar, celery seed and mustard seeds. Bring to a boil. Stir until sugar dissolves. Boil 3 minutes. Add cucumbers and onions, and bring to boiling point, but do not boil. Pack in hot jars. Seal at once. Make sure liquid covers pickles at top of jar.