Ice Box Pickles - cooking recipe

Ingredients

20-25 medium cucumbers, sliced thin
3 medium onions, sliced thin
1 quart cider vinegar
5 cups sugar
1 tsp turmeric
1 1/2 tsp celery seed
1/2 cup Kosher salt
1 1/2 tsp mustard seed

Preparation

Bring mixture to a boil and pour over the cucumbers and onions in a gallon jar.
Refrigerate for at least 3 days before eating. Store pickles in the refrigerator until ready to use them.
Great with sandwiches.
Will keep well.
Makes 1 gallon.