4 qts. thin sliced cucumbers
1/2 c. pickling salt
2 qts. cracked ice
5 c. + 1 tsp. sugar
1 tsp. celery seed
2 tbsp. mustard seeds
5 c. vinegar
2 lg. onions, sliced

Combine cucumbers, onions, pickling salt and cracked ice and let stand for 3 hours. Drain cucumbers after 3 hours and add sugar, celery and mustard seed and vinegar and mix in large bowl. Refrigerate pickles in 5 quart ice cream pail or glass jars.