8 c. sliced cucumbers
2 c. granulated sugar
2 c. sliced onions
2 c. cider vinegar
1 c. water
2 tsp. celery seed
2 tsp. mustard seed
2 tbsp. iodized salt

Combine all ingredients except cucumbers in a large pot. Bring to a rolling boil. Add cucumbers. Boil for 15 minutes (less if crisp pickles are desired). Immediately put cucumbers and juice into canning jars. Put lids on tight, then unscrew half an inch. Place jars in boiling water bath for 10 minutes for quarts, 5 minutes for pints. (Follow standard canning procedures.) Remove from water and tighten lids. Store. Makes 4 quarts