8 c. thickly sliced cucumbers
2 sm. onions, sliced
2 tsp. pickling salt
2 c. white vinegar
2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Combine cucumbers, onions and salt; mix well. Put into jars. Combine vinegar, sugar, celery seed and mustard seed in a saucepan. Cook over medium heat, stirring frequently, until sugar has dissolved. Pour, while still hot, over vegetables in jars. Let cool and refrigerate. These pickles will keep in the refrigerator for several months.

Yield: 4 or 5 pints.