BRINE:

3 c. vinegar
3 c. sugar
1/4 c. salt
1 tsp. turmeric
1 tsp. mustard seed
1 tsp. celery seed

Cut up onions. Slice unpeeled cukes. (Use own judgment as to how many you wish.) Put alternate layers of onions and cukes in container. Bring brine to a boil. Pour over cukes and onion layers. Refrigerate in covered jar or crock. These pickles keep for months in refrigerator.