16 to 20 cucumbers (5 inches long)
2 celery stalks, quartered
8 dill heads
4 med. size onions
4 c. sugar
1/2 c. salt
2 c. water
2 c. vinegar

Wash unpeeled cucumbers and slice lengthwise into spears. Pack cucumbers into sterilized jars. Divide celery, dill, onions, between jars. bring sugar, salt, water and vinegar to a boil. Pour over pickles and seal jars. Ready to eat in 30 days. Makes 4 quarts.