6 c. thinly sliced cucumbers
2 c. thinly sliced onions
1 1/2 c. sugar
1/2 c. vinegar
1/2 tsp. salt
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. ground turmeric

Put pickles and onions in container.

Boil vinegar and sugar until sugar dissolves, or longer. Pour vinegar mixture over pickles and onions. Cover tightly. Let cool, then refrigerate. This will keep for 30 to 45 days in the refrigerator.