Yield: 4 pints.
2 pounds pickling cucumbers, sliced ¼-inch thick
2 sweet white onions, thinly sliced
4 cups distilled white vinegar
4 cups sugar
½ cup kosher salt
1½ teaspoons turmeric
1½ teaspoons celery seed
2 teaspoons dry mustard
Toss sliced cucumbers and onions in a bowl, then add the mixture to 4 pint jars, filling each to the top.
In a saucepan, heat vinegar, sugar, salt, turmeric, celery seed, and dry mustard until sugar is dissolved. Pour liquid over cucumbers to cover. Place lid on jars and tighten. Wipe jars with a clean, warm cloth, then refrigerate overnight.
Serve cold. Keep all opened pickles in the refrigerator. Reserve leftover liquid for salad dressing or coleslaw.
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