#1710 - Dill Weed Refrigerator Pickles

(by Shirley McNevich)

9 cups cucumber slices (wash but do not peel before slicing--slice into coin shaped pieces)
2 tsp. salt
1 tsp. celery seed
2 cups white sugar
1 cup cider vinegar
1 cup sliced onions
a pinch of garlic salt
a pinch of dill weed

In a large bowl add white sugar and vinegar--stir. Add salt, celery seed, garlic salt and dill weed--stir. In a large glass jar add sliced onions and cucumber slices--pour the cider mixture over the cucumber and onions. Close the lid tight and let it sit on the counter overnight. The next day refrigerate--refrigerate for 4 days before eating.