3 1/2 c. sugar
3 c. vinegar
1/3 c. canning salt
1 tsp. alum
1 tsp. celery salt
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. turmeric
6 medium onions
1 gal. cucumbers (do not peel)

Mix first 8 ingredients in a bowl and set aside. Slice cucumbers and onions. Layer them in a gallon jar. Pour mixture over cucumbers and onions; put the jar in the refrigerator. Shake the jar several times a day for 6 days, then they are ready to eat. Store pickles in the refrigerator.