1 gallon jar, sliced cucumbers to make 1 gallon
6 c. sugar
1 1/2 tbsp. celery seed
1 1/2 tbsp. turmeric
1/2 c. salt (or less, according to your taste for salt)
4 c. white vinegar
1 1/2 tbsp. mustard seed
1 lg. onion, sliced

Dissolve sugar, salt, vinegar and spices. Let come to boil, cool, pour over pickles. Keep in refrigerator at all times. Stir once a day for several days, put plastic wrap on top of jar and hold in place with rubber band. Ready to eat in 5 weeks.