2 qt. unpeeled sm. cucumbers or pickles
3 sm. onions
2 tbsp. salt

Slice pickles and onion, not too thin. Mix with salt. Let set for 2 hours, then drain in a colander.

Boil: 1 c. white vinegar 1 tbsp. celery seed

Boil for 5 minutes, stir occasionally. Cool slightly. Pour over pickles. Cool and freeze, they stay crunchy. Good on burgers.