4 c. white vinegar
4 c. sugar
4 tbsp. salt
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric

Mix in gallon container all the ingredients. Add about 2 quarts sliced cucumbers. You can also add onions, peppers, and cauliflower. Put in refrigerator and let stand several days before using. Be sure pickles are under the brine. Put plate or dish on top of pickles to hold them down. Will keep in the refrigerator for ages and are very crisp.