Tangy Homemade Pickles

Combine sliced cucumbers and onions with a generous amount of pickling spice in a spacious container; pour in water, covering the ingredients completely. Allow the mixture to infuse for 6 to 8 hours, or if you prefer a longer preservation process, overnight.

Inspect six pint-sized jars for any signs of damage or corrosion, discarding those that are defective. Submerge the remaining jars in simmering water until they reach the desired level of pickling readiness. Clean unused lids and rings with warm, soapy water to ensure they are free of debris.

Strain the liquid from the mixture, then transfer the cucumbers, onions, and any remaining pickling spice to a large saucepan. Add granulated sugar, turmeric powder, and celery seed, then pour in vinegar, adjusting the quantity as needed to ensure it covers all the ingredients. Bring the mixture to a rolling boil.

Fill hot, sterilized jars with the pickling mixture, leaving about 1/4 inch of space at the top. Use a blunt knife or thin spatula to gently remove any air bubbles from the jar's interior. Wipe the rim of each jar with a damp paper towel to remove any excess liquid. Secure the lids and screw rings tightly onto each jar, allowing it to cool to room temperature before storage in the refrigerator.