Enough unpeeled, sliced cucumbers for a gallon
4 lg. onions, sliced
4 1/2 c. "Spears Springdale" 9% vinegar (the one with the barrel on it)
4 1/2 tsp. turmeric
4 1/2 tsp. celery seed
4 1/2 tsp. dry mustard powder
12 tbsp. canning salt
4 1/2 c. sugar

Stir above ingredients together until sugar dissolves. Increase liquid until you have enough to cover cucumbers if necessary. Pour over cucumbers, refrigerate and will be ready to eat in 3 to 4 days.