4 lb. cucumbers
6 cups vinegar
6 cups sugar
2 tbsp. canning salt
1 1/2 tsp. celery seed
2 large onions, sliced
8 heads fresh dill
1 1/2 tsp. mustard seed

Wash cucumbers. Cut in 1/4-inch slices. Combine vinegar, sugar, salt, celery and mustard seeds in large saucepan.

Bring to boil. Place 2 slices of onion and 1/2 dill head on bottom of each pint jar. Fill jars with cucumbers, leaving 1/2-inch headspace. Add 1 slice of onion and 1/2 dill head on top.

Pour hot pickling solution over.

Adjust lids and process 15 minutes.