8 c. sliced cucumbers
1 lg. onion or more to taste, cut up
2 c. sugar
1 c. white vinegar
1 tsp. celery seed
1 tsp. mustard seed
2 tsp. canning salt

Pack cucumbers and onion tightly into jars. Boil sugar, vinegar, celery seed, mustard seed and canning salt. Cool mixture and pour over pickles and onions then refrigerate for 24 hours before serving.