How to make
Add the vinegar, water, sugar, turmeric, celery, hot paprika and mustard seeds in a saucepan over medium heat.
Bring to a boil and let it simmer for 5 minutes, then remove from the heat and allow it cool to room temperature.
Put the sliced cucumbers and onions in a jar, add the cooled pickle liquid to the neck of the jar and close tightly. Cool for at least 3 hours.
You can consume the pickles 3 hours after cooking.
Store in the refrigerator for up to several weeks.
