About 20 bread and butter size pickles for this amount of brine:
4 c. white vinegar
4 c. white sugar
1/4 c. canning salt, not iodized
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. turmeric

Stir the above ingredients together in a saucepan and bring to a boil. Boil 5 minutes. Set aside to cool.

Wash and dry cucumbers. Peel onions, as many as desired. Slice cucumbers real thin and the onions crosswise into rings.

Alternate, placing cucumbers and onions in large jar. Cover with juice. Put knife in jar to make sure all pickles and onions are covered with juice. Turn jar upside down to make juice has run down between pickles and onions. Place in refrigerator. Ready to eat in 3 days.