4 c. sugar
4 c. vinegar
1 1/3 tsp. celery seed
1 1/3 tsp. turmeric
1/2 c. water
1/4 c. salt

Very thinly slice pickles and onions to fill 4-quart jars. Cook the above mixture and stir well. Pour over the pickles in the jars. Refrigerate. Let set 5 days before opening, turning jars upside down every day. Must be kept in refrigerator.