Wash and cut into inch long chunks (or quarters) enough medium sized cucumbers to fill 4 sterilized quart jars. To each jar add 3 or 4 onion slices, 2 celery stalks and 2 bunches of dill.

Dissolve 4 cups sugar and 1/2 cup salt in 1 quart vinegar and 1 pint water. Pour while hot over cucumbers and seal at once. Good after 1 month.