Cut onions top to bottom in 8-12 pieces the root piece will hold the slices together making it easier to get out of jar. Place the cucumber, onions, pickling spice, and vinegar in a large bowl. Allow the mixture to stand 6-8 hours, or overnight. Remove pickling spice bag. In a large saucepan, mix the cucumber mixture, turmeric, celery seed, mustard seed and white sugar. Add more vinegar, adjusting the amount so that it covers the mixture. Bring to a boil. Transfer to sterile jars. Store in the refrigerator. I reuse this same vinegar to make a new batch of pickles by just adding more cucumbers and onions and topping off with more vinegar as needed. I don't reheat vinegar I just add more cucumbers and onions. Let set 2 days in refrigerator before using. Can be reused 2 times before a new recipe needed.

Yield: 24 servings

Variations: For Diabetes use 100 pkgs. of Sweet-n-Low in place of sugar.