7 c. cucumber slices
1 c. onion slices
2 tbsp. canning salt
2 c. sugar
1 c. vinegar (5%)
1 tbsp. celery seed
1 tsp. mustard seed

Put the cucumber and onion slices into a large non metal container. Sprinkle the salt on top and let stand 4 hours. Rinse and drain them.

Boil the sugar, vinegar and seeds for 5 minutes. Cool it and pour this over the pickles.

These pickles keep well in the refrigerator for many weeks or they can be frozen.