1-2 onions, sliced
4-6 cucumbers, sliced
2 (1 qt.) jars
2 c. white vinegar
2 c. white sugar
3/4 tsp. mustard seed
2/3 tsp. turmeric
2 tbsp. canning salt
1/2 tsp. celery seed

Divide onions and cucumbers between jars. Combine remaining ingredients and pour into jars. Cover and refrigerate. Do not heat. These pickles will remain crisp in refrigerator for many months.