Sweet and Tangy Refrigerator Pickles

Examine four quart-sized jars thoroughly for any signs of damage, such as cracks or rust on the rings. Discard any jars that do not meet this standard.

Submerge the remaining jars in simmering water for at least 5 minutes to ensure they are thoroughly cleaned. Clean and sanitize the new, unused lids and rings by washing them in warm soapy water.

Combine vinegar, sugar, and salt in a saucepan and bring the mixture to a boil. Meanwhile, sauté onions, mustard seeds, celery seeds, and turmeric in a large pan until they are fragrant.

Pour the boiling vinegar mixture over the sautéed onion mixture, then add sliced cucumber. Fill hot, sterilized jars with the pickling mixture, leaving about 1/4 inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles that may have formed inside the jars. Wipe the rims of the jars with a damp paper towel to remove any excess liquid. Close the jars tightly by securing the lids and screwing on the rings firmly. Store the sealed jars in the refrigerator for two weeks before consuming.