Frances Gibbs
Ingredients:
5 cucumbers sliced thin (do not peel)
1 large onion (chopped or diced)
dash of salt
1 tsp. of celery seed
1 cup vinegar
2 cups of splenda
Directions:
Mix cucumbers, onion, salt, and celery seed in a large bowl. In a separate container, mix the vinegar and splenda. Pour this mixture on top of the cucumbers. Keep in refrigerator as long as they last.