7 c. sliced, unpeeled cucumbers, size sm. to med.
1 c. onions, sliced thin
1 tbsp. canning salt
1/2 tsp. celery seed
1 c. vinegar
2 c. sugar

Slice cucumbers and onions. Mix remaining ingredients and pour over pickles. Do not heat. Keep refrigerated. Ready to eat in a day or two. Keeps indefinitely, as long as they are refrigerated.