Have two 1/2 gallon, or four 1 quart, mason jars at the ready.
In a sauce pot, combine vinegar, sugar, salt, celery, mustard seeds and turmeric. Heat to a
simmer, stirring to dissolve sugar. Once sugar is dissolved, turn off heat, and let the brine cool back to room temp.
With a chef’s knife, or mandolin, slice cucumbers into rounds about 1/4″
Layer cucumber slices with cloves of garlic and onion, dividing into even portions between the jars.
Once brine has cooled, pour over cucumbers filling to the brim. Cap the jars and place in the
refrigerator for 5 days to pickle. Keep stored in the refrigerator.