Sweet, crisp and great on a sandwich! No canning required and can be stored in the refrigerator for months!
6 cups thinly sliced pickling cucumbers
2 cups thinly sliced onion
1 1/2 cups distilled white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
Bring vinegar, sugar, salt, mustard seed, celery seed and turmeric to a boil while stirring. Remove from heat and allow to cool. Layer cucumbers and onion into a quart-sized jar. Pour cooled brine into jar, cover and refrigerate.