4 c. sliced cucumbers
2 small onions, thinly sliced
3 c. sugar
3 c. vinegar
1 tbsp. celery seed
1 tbsp. mustard seed
3 tbsp. salt

Put vegetables into a container that will fit your refrigerator. Combine sugar, vinegar and spices in a pan, heat until sugar is dissolved. Pour over vegetables, cover and refrigerate. If you are using a glass container be sure to cool brine before adding to prevent your jar from cracking. Should be ready to eat the next day. Keep pickles refrigerated.