Enough cucumbers to make approximately 1 gallon
3 onions, sliced
1/2 c. coarse pickling salt
4 c. cider vinegar
4 c. sugar
1 1/2 tsp. celery seed
1 1/3 tsp. turmeric

Slice unpeeled cucumbers as for bread and butter pickles. Add onions and cover with salt. Combine vinegar, celery seed and turmeric. Bring to boiling point and pour over pickles. Cool. Store in a container in refrigerator. Pickles may be added as long as you have liquid. Keep indefinitely and are very crisp.