Ruth Clark Pickles - cooking recipe

Ingredients

6 medium cucumbers
2 small onions
1 heaping Tbsp. salt
2 c. sugar
1 c. white vinegar
1 tsp. celery seed
1/3 tsp. pepper

Preparation

Slice cucumbers and onions thin.
Combine with salt in a large bowl; weight with a plate.
Let stand overnight.
Next day, drain off liquid, but do not rinse.
Heat until warm.
Mix sugar, vinegar, pepper and celery seed.
Pour over pickles and let stand overnight.
Pour in jars and store in refrigerator.