This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Icicle Pickles
3 pounds, 4-inch cucumbers
6 small onions
6 5-inch pieces celery
1 tablespoon mustard seed
1 cup vinegar
1/4 cup salt
2 1/2 cups granulated sugar
1 cup water
Wash cucumbers and cut lengthwise into thin slices; soak in ice water 3 to 5 hours. Drain and pack in clean pint jars. Add 1 quartered onion, 1 piece celery, and 1/2 teaspoon mustard seed to each jar. Combine vinegar, salt, sugar, and water; bring to a boil. Pour solution over cucumbers, filling jars to 1/2-inch from tops. Seal jars. Yield: 6 pints.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.