1 1/2 c. each: cold water, cider vinegar, sugar
1 1/2 tbsp. dry onion flakes
3/4 tsp. each: salt, celery seeds
1/2 tsp. each: garlic, onion, celery flavored salts
4 med. cucumbers, washed, unpared, cut into 1/4 inch slices

Put all ingredients except cucumbers in 1/2 gallon jar with cover. Cover and shake until sugar dissolves. Pack cucumbers into jar. Cover and refrigerate until ready to use. Pickles are ready to eat as soon as they are chilled, but taste better after a few days.