I can't be too sure that this recipe is an old recipe since it relies on refrigeration to keep it for 3 or 4 months. But I do know that we used this recipe at the end of summer when the cucumbers were plentiful and we stocked our crock for a winter of relish.

Regards, June Meyer.

• 6 to 7 peeled cucumbers, thin sliced
• 1 large onions, thin sliced
• 1 Tablespoon of salt

Mix all in a bowl and let sit for 3 hours.
After 3 hours, pour off excess liquid.
Add 2 cups of sugar and 1 cup of white vinegar.
Mix and store in covered glass jar or dish in refrigerator.
Will keep up to 3 or 4 months.