Slice cukes and put into crock and cover with ice water overnight in refrigerator. Drain next morning and dry cukes. Then slice onion and add syrup.

3 c. vinegar
1 or more c. sugar
1/4 c. canning salt
1 c. water

Bring to a boil, then pour over cukes. To this add ingredients per one quart of pickles:

1 tsp. mustard seed
1 tsp. celery seed

Do not put in jars but keep in refrigerator until used up.