No-Can Bread and Butter Pickles

cucumbers, unpeeled and cut into thin slices (a Mandolin slicer works great)
1 or 2 small onions, sliced and separated into rings
3 C white sugar
2 C white vinegar
1/4 C pickling salt
1 tsp turmeric
1 tsp celery seed
1 tsp mustard seed

Fill an empty one-gallon bucket with cucumber and onion slices. Combine remaining ingredients and bring to a boil. Simmer for several minutes. Pour over cucumbers and onions. Stir and let cool. Cover and store in refrigerator. (Will keep for months, if they last that long!) They are ready to eat when they change color.