Recipe - Betty Carters Refrigerator Pickles

12 pound Cucumbers, very small
1 Onion, cut or sliced up
4 cup Sugar
4 cup Vinegar
One half cup Salt
1 1/3 tablespoon Celery seed
1 1/3 tablespoon Mustard seed
1 1/3 teaspoon Turmeric

Slice cucumbers and onion and place in gallon jars. Mix remaining
ingredients well. Pour mixture over cucumbers. Screw lids on tightly. Place
in refrigerator. Let stand 5 days before tasting. Will keep for a year.