about 1 peck slicing pickles (2 dry gallons)
2 or 3 large onions
1/2 cup Kosher salt

BRINE:

4 cups vinegar
4 cups sugar
1 1/2 tsp. turmeric
1 1/2 tsp. mustard seed
1 1/2 tsp. celery seed

Wash and slice pickles and onions. Soak in salt water about 4 hours.

While pickles are soaking, bring vinegar, sugar and spices to a boil, then set aside to cool.

Drain pickles well (squeeze juice out). Place pickles in clean, sterile jars. Pour brine over pickles. Put caps on, but do not worry about sealing. Place in refrigerator.

Note: Let stand a couple of weeks before using.