1 sweet Spanish onion
1 c. sugar
1 c. water
1/2 c. vinegar
1/2 c. oil
Peel cucumbers. Score lengthwise with tines of fork all
around cucumbers. Slice cucumbers thinly. Put in salted ice
water; add sliced onion. Let stand 1 or 2 hours. Cook sugar
and water until sugar is well dissolved. Cool. Add vinegar
and oil to cooled sugar syrup and mix well. Drain and rinse
cucumbers and onion slices. Pour vinegar and oil mixture over
them to cover. Sprinkle with celery seed. Refrigerate over-
night. Yield 8 to 10 servings.
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