7 c. cucumbers, thinly sliced
1 c. white vinegar
1 tsp. celery seed
2 sm. onions, sliced
1 3/4 c. sugar
2 tbsp. salt

Place cucumbers and onions in a 1/2 gallon glass jar. Mix vinegar, sugar, salt and celery seed together until sugar dissolves. Pour into jar. Cover and refrigerate for 12 hours. Pickles can be stored in refrigerator for up to one month.