1 gallon container, plastic or glass, sterilized
thinly sliced pickling cucumbers to fill that container
3 thinly sliced onions layers with cucumbers
combine 4 cups vinegar and 4 cups sugar, 1/4 salt. heat until sugar is dissolved. remove from heat add 1T each allspice, mustard seed, celery seed, 1t turmeric and red pepper flakes to taste.
allow to cool and pour over layered cucumbers and onions. cover tightly and refrigerate. wait at least 24 hours before consuming. keeps 2-3 months in refrigerator.
I found this recipe to be too salty and not enough of the sweet/spicy combination that i prefer in bread and butter pickles. i would add at least whole cloves next time and cut down the salt slightly (perhaps 2 T instead of 1/4 cup, but I need to check measurements)