Celery-Dill Pickles - cooking recipe

Ingredients

medium to large cucumbers
cold water
celery or slices of onions
dill
2 c. vinegar
1 c. sugar
1 c. water
1/3 c. salt

Preparation

Take medium to large cucumbers.
Cut lengthwise.
Soak several hours (3 to 4) in cold water and then drain.
Use either celery or slices of onions with as much dill as you wish, or dill can be used alone.
Pack in jars.
Heat vinegar, sugar, water and salt.
Boil well.
Pour over pickles hot.
Drain; reheat and pour over pickles again.
Seal.
This juice is enough for about 2 quarts.
Sometimes, I do not drain the juice; heat and pour over pickles again.
The pickles turn out great and this recipe using celery and dill has been passed on to many people.
Use hot water bath until pickles turn color.