4 c. sugar
4 c. cider vinegar
1/2 c. salt
1 1/4 tsp. tumeric
1 1/4 tsp. celery seed
1 1/4 tsp. mustard seed
3 lg. onions, sliced
Cucumbers, sliced thin

Mix in a cold syrup. Do not heat.

Wash and sterilize jars. Put onions in bottom of jars. Fill each jar with cucumbers. (Pack tightly.) Stir syrup well and pour into jars, covering cucumbers. Put lids on jars. It is not necessary to seal. Refrigerate for at least five days before using. Pickles will remain good for at least nine months in the refrigerator.

If you do not have enough cucumbers at one time to use all the syrup, it may be kept in the refrigerator for a short period of time to be used later.