Classic From the Vault: Easy Refrigerator Pickles

• 6 c. thinly sliced cucumbers
• 2 c. thinly sliced onions
• 1 1/2 c. sugar
• 1 1/2 c. vinegar
• 1/2 tsp salt
• 1/2 tsp mustard seed
• 1/2 tsp celery seed
• 1/2 tsp ground turmeric

In a glass or crockery bow, alternately layer the sliced cucumbers and onions.  In a medium saucepan, combine sugar, vinegar, salt, mustard seed, celery seed, and ground turmeric; bring mixture to boiling, stirring just until sugar is dissolved.  Pour vinegar mixture atop cucumber-onion mixture; cool slightly.  Cover tightly, refrigerate pickles at least 24 hours before serving.  Store up to one month in refrigerator.

VERDICT:  Perfect--the standard to which all other pickles must be compared.