Categories: Pickles 
      Yield: 6 servings 
  
      5    Dozen green cucumbers, 4          1/2 ts White mustard seed 
           -inches long                    1 1/2 tb Celery salt 
      5 c  Vinegar                             1 c  Salad oil 
     20 sm Onions, sliced                           Salt 
  
  Wash cucumbers and slice without paring.  Sprinkle freely with salt. Allow 
  to stand 24 hours.  Drain.  Add onions.  Combine vinegar, celery salt, 
  mustard seed, and salad oil.  Beat until well blended. Pour over cucumbers 
  which have been packed in freshly sterilized jars. Florence Taft Eaton, 
  Concord, MA.