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

Bring to a boil and cook until sugar is dissolved. Cool some, then pour into a gallon container (sun tea jar).

Slice cucumbers and onions to fill up. Place in refrigerator. Ready to eat in 2 or 3 days and will keep indefinitely in refrigerator.

Fresh cucumbers and onions can be added when first ones are gone. Stir once in a while to keep turmeric from settling.