3 c. sugar
3 c. dark vinegar
1/3 c. plain salt
1 tsp. mustard seeds
1 tsp. celery seeds
1 tsp. turmeric
3 onions, sliced
1 gallon pickles, sliced

Put all ingredients in pan except pickles and onions. Bring to boil until sugar dissolves. Put pickles and onions in jar. Pour liquid over. Set for 2 weeks in refrigerator and keep in refrigerator.