In a pot, combine 2 cups sugar, 2 cups vinegar, 1 tablespoon mustard seeds, 1 teaspoon celery seeds, 1 teaspoon turmeric, and 1 teaspoon ground cloves.
Bring brine to a boil, stirring until sugar dissolves.
Add cucumber and onion slices, simmer 5 minutes until just
tender but still crisp.
Pack hot pickles into sterilized jars, covering with brine.
Seal jars and process in boiling water bath for 10 minutes.
Cool jars and store in a cool, dark place.
Best flavor develops after at least one week of curing.
Drain well and rinse lightly.
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