cucumbers, sliced as thin as you want
onions, sliced as thin as you want and as many as you like
4 c. sugar
4 c. vinegar
1/3 c. salt
1 1/2 tsp. mustard seed
1 1/3 tsp. turmeric
2 tsp. celery seed

Place cucumbers and onions in a gallon jar, almost full. Just leave enough room for juice. Cook sugar, vinegar and salt until clear; boil slightly and then add mustard seed, turmeric and celery seed. When juice has cooled, pour over pickles, then refrigerate. Wait 2 to 3 weeks before eating.