4 c. white vinegar
4 c. sugar
1 1/3 tsp. celery seed
1/2 c. water
1 1/3 tsp. turmeric
1/2 c. salt

Stir mixture well; bring to boil. Pour over pickles. Seal. Refrigerate. Slice cucumbers and add onion. Shake jar once every day for five days before opening. Keep refrigerated or they will spoil. For 5 gallons, make 4 recipes, using 1/2 bushel cukes. Can add cauliflower and green peppers. Mix with onions and cucumbers.