Instructions: Combine cider vinegar, sugar, salt, mustard seeds and celery seeds in a saucepan. Heat, stirring constantly, until sugar is dissolved and the mixture is just at the boiling point. Set aside to cool slightly.

Meanwhile, peel and slice cucumbers and onions and combine in a large, non-reactive bowl. Pour vinegar mixture over cucumber mixture and stir well to coat. Refrigerate about 12 hours and then pack in freezer containers.

Comments: I combined two recipes, one from Susan Burgess and one that I found in the Columbus Dispatch, to come up with this recipe. Excellent pickles, sweet and tasty."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.