4 c. white vinegar
1/2 c. canning salt
1 tsp. mustard seed
10-12 med. cucumbers
4 c. sugar
1 tsp. turmeric
1 tsp. celery seed
4-6 sm. onions

In a gallon jar, layer sliced cucumbers and onions until the jar is full. Mix remaining ingredients until sugar and salt are dissolved. Pour juice over pickles and onions. Keep refrigerated.