3 lg. cucumbers
1 med. onion, sliced
1 tbsp. salt
1 tbsp. celery seed
3/4 c. sugar
1/2 c. white vinegar

Wash cucumbers, but do not remove skins. Cut into thin slices and combine with onion. Sprinkle with salt and celery seed, stir gently and let stand for 1 hour. Combine sugar and vinegar. Stir well to dissolve sugar. Pour over cucumbers and stir to blend. Cover or put in jar and refrigerate. Pickles are ready in a few days. Store covered. Above amount makes about 5 cups.