6 c. thinly sliced cucumbers
1 c. thinly sliced onion
1 tbsp. salt
1 c. sugar
1 c. vinegar
1/2 tsp. celery seed
1/2 tsp. dill weed

Put cucumbers and onions in a container with lid. Sprinkle with salt and mix. Cover tightly and let stand in refrigerator for 2 hours. Meanwhile, mix sugar, vinegar, celery seed and dill weed in bowl. Stir every once in a while until sugar is well dissolved. Remove cucumbers from refrigerator and drain well. Put in 1 large container or 2 Cool Whip containers and pour vinegar mixture over each one. Keep in refrigerator, tightly closed.

Eat along as you wish; I have kept them 8 months and they're still nice and crisp. Be sure to keep the top on at all times.