2 cups sugar

2 cups vinegar

2 Tbs. salt

2 tsp. mustard seeds

Sliced cucumbers—enough to fill a quart jar

2 tsp. celery seeds

1 small to medium onion, very thinly sliced

Combine first five ingredients in a saucepan. Heat to boiling.

Put sliced cucumbers and onions in a large bowl.

Pour boiling syrup over cucumbers and onions. Let cool on the counter.

Store in a jar with a tight fitting lid in the refrigerator.

These keep for about a month in the refrigerator, but you’ll be lucky if they aren’t devoured within a couple of days.