3/4 c. sliced onion
3 c. vinegar
1 tbsp. turmeric
1 gal. sliced cucumbers (do not peel)
3 1/2 c. sugar
1/3 c. pickling salt
1 tbsp. mustard seed

Mix brine together until dissolved (do not boil); leave cold and pour over pickles. Put in refrigerator (should be ready in three days).

Keep pickles in refrigerator. Should last one year, just keep adding cucumbers as you use them. Be sure to keep in refrigerator.