Barbara received this recipe from Dianne. They are nice to have on hand in the refrigerator and keep for quite a while.

Combine in a large bowl:
8 cups cucumbers, sliced thin
1 onion, sliced
1 cup of thinly sliced celery

Mix with:
1½ tablespoon salt
Let stand for an hour or so. Mix together and pour over the vegetables:
2 cups sugar
1 cup dark vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

Place several sprigs of fresh dill in the bottom of the container. (This wasn’t included in the original recipe but we like it.)

Let stand in the refrigerator several hours before using. I have a two-quart crock that is exactly the right size for this amount of pickles.