1 c. granulated sugar
1 c. white vinegar
1/8 tsp. powdered alum
4 tbsp. level canning salt
1/4 tsp. celery salt
1/4 tsp. mustard seed
1/4 tsp. turmeric
1 sm. sliced onion
10 pickle cucumbers

Mix first 7 ingredients in a bowl, stir until sugar is completely dissolved. Set aside. Slice pickles and onions 1/8 inch thick. Pack tightly into 32 ounce jars and cover with liquid. Store in refrigerator for 10 days for best flavor. Will keep in refrigerator for several months. This recipe makes or 1 quart jars. For 2 quarts double recipe and for gallon jars double again.