Freezer bread & butter pickles


7 cups sliced cucumbers
1 cup sliced onion
2 scant tablespoons salt
2 cups sugar
1 cup white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed

Place cucumbers, onion and salt in a kettle or deep crock. Heat sugar, white vinegar, celery seed and mustard seed until all sugar is dissolved and pour over the cucumber mixture. Let stand for 24 hours.

Place in freezer containers and freeze. Makes about 4 pints of pickles.

Source: Buffalo, NY News, 8-21-2002