1/2 c. Kosher or pickling salt
3 c. sugar
4 c. cider vinegar
1 tsp. turmeric
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed

Slice pickling cucumbers and onions. Pack into jars. Mix brine ingredients thoroughly. Pour over cucumbers and onions. Cover and refrigerate. Do not eat for at least 5 days. Makes about 4 quarts. Must be kept refrigerated.