4 c. vinegar
4 c. sugar
1/4 c. pickling salt
3 onions sliced
1 t. celery seed
1 t. tumeric
sliced cucumbers to fill ice cream bucket

Layer cucumber slices (1/4 in. thick) and onions til bucket is full. Heat vinegar solution and pour over cukes. Cover and refrigerate for 5 days, stirring daily. They are ready to eat after five days. These also freeze well.