Dilled cucumbers

Recipe from Pam Richards of North Carolina.

3-4 medium/large cucumber peeled and sliced 
1 red onion (optional)
1 cup white vinegar
2 cups granulated sugar
1 tablespoon salt
1 tablespoon dill weed
1/2 tsp celery seed (optional)

After slicing cucumber and optional onion, place into a bowl with good lid.  Heat all other ingredients: vinegar, sugar, salt, dill weed and optional celery seed.  After sugar is melted and liquid is clear,  take off heat and pour over cucumbers and optional onions.  Seal bowl and refrigerate for 3 hours to overnight. Liquid can be used again without reheating for at least 3 weeks.