6 lbs. sm. cucumbers
2 qt. white vinegar
1 c. water
1/2 c. salt
5 c. sugar
1 sm. onion per jar
1 tbsp. celery seed per jar
1 tbsp. mustard seed per jar

Soak whole cucumbers for 3 hours in ice water. Then drain all water. Pack cucumbers in quart jars. Add 1 small onion, 1 tablespoon celery seed, and 1 tablespoon mustard seed to each jar.

In a saucepan, combine 2 quarts white vinegar, 1 cup water, 1/2 cup salt, and 5 cups sugar. Bring ingredients to a boil. Then pour mixture over pickles. Seal jars, and simmer the jars in a hot water bath for 10 minutes.