8 c. thinly sliced cucumbers
2 med. onions, thinly sliced
2 tbsp. pickling salt
1 c. white sugar
1/2 wine vinegar
1/2 c. white vinegar
1 tsp. celery seeds
Fresh dill
1/2 tsp. black pepper

Combine cucumbers and onions. Sprinkle with salt; let stand 3 hours and rinse and drain. Mix other ingredients with vegetables. Refrigerate 8 hours. Pack in smaller containers and freeze. Defrost before serving. Makes 4 pints.