12 to 14 cucumbers, cut in pieces
2 tbsp. canning salt
2 lg. onions

Mix salt with cucumbers and onions; let stand 1 1/2 to 2 hours.

BRINE:

3 1/2 c. sugar
2 c. vinegar

Mix sugar and vinegar until sugar dissolves; drain pickles well and put into jars. Cover with brine. Put in refrigerator and let stand 2 weeks before using. Good for 6 months.