Uncooked Pickles - cooking recipe

Ingredients

1 c. onions, cut fine
7 c. small (2 to 3-inch) pickles, sliced and unpeeled
4 c. sugar
2 c. white vinegar
2 tsp. celery seed (or flakes)
4 Tbsp. pickling salt (do not use iodized)

Preparation

Mix sugar, white vinegar, celery seed or flakes and pickling salt until sugar is dissolved.
Bring to a boil.
Cool.
Slice pickles fine in a large container; add chopped onions.
Pour juice over pickles and stir a few times.
Put into jars and refrigerate.
Will keep for 3 months or more.
(Can also put in stalks of fresh celery; I also put in fresh dill.)