2 qt. cucumbers, 1/4" slices
2 med. onions, sliced
1 heaping tbsp. canning salt
1 c. vinegar
2 c. sugar
1 tsp. celery seed

Put in dish and stir. Let sit for 1 hour. Drain. Shake well in jar sugar, vinegar and celery seed. Add pickles to jar. Keep in refrigerator. Will keep 8-10 weeks.