4 c. sugar
4 c. vinegar
1/2 c. salt
1 1/4 tsp. turmeric
1 1/4 tsp. celery seeds
1 1/2 tsp. mustard seeds
3 or 4 onions, sliced with cucumbers in 1 gal. glass jar

Slice cucumbers and onions in gallon jar until jar is 3/4 full. Mix all ingredients in stainless steel 6 quart cooker and heat until dissolved. Pour over cucumbers and onions and refrigerate at least 5 days before serving. Pickles will keep in refrigerator at least 9 months.