Olive Oil Pickles

Seventy-five small cucumbers, sliced very thin; 1 quart onions, ground. Dissolve 1 cup salt in 1/2 cup water and pour over. Let stand 5 or 6 hours and drain. Mix 1 quart cold vinegar, 1 cup olive oil, 1 ounce white mustard seed, 1 ounce celery seed. Pour over drained cucumbers and onions and can.