6-7 cucumbers, sliced
2 c. onions, sliced
1/2 c. salt

BRINE:

2 c. sugar
1 c. vinegar
1 tsp. celery seed

Soak cucumbers and onions in cold water with the 1/2 cup salt at least 3 hours. Drain well. Place in containers (can be plastic) with tight covers. Pour completely cooled brine over vegetables. Refrigerate. Ready to eat next day.