Because I had a recipe that was wrong, I had left out the sugar, and I had all sorts of weird veg in my fridge - it's more like a giardiniera pickle because traditional pickles don't have Peppers, Carrots, and Onions.
They turned out great and my fridge is still crowded since I just started eating these beasts. I had some in a bowl by themselves after my lunch curried chicken and this recipe definitely worth the small effort.
2 Pounds (1 Kilo) of Cucumbers, sliced and cleaned
1 Pound (one medium where I shop) Whole Sweet Onion (White, Vidalia, or similar)
Other Veg like Carrots, Bell Peppers, and So Forth may be added if you like
2 Cups White Distilled Vinegar (5% acidity) (I used Apple Cider this time)
2 Cups Sugar
2 Tablespoons of Non Iodized Salt (Don't really know why not iodized, it worked for me)
2 Teaspoons Pickling Spice
2 Teaspoons Whole Mustard Seed
1 Teaspoon Ground Turmeric (for color)
1 Teaspoon Celery Seed
1/2 Teaspoon Ground Cloves
Clean and cut your Cucumbers and Onions into at least 1/8 inch thick slices.
Fill sterilized jars with Cucumber and Onion pieces allowing 1/2 inch of room at the top.
To a 3 quart/liter sauce pan, add Vinegar and all of the spices.
Bring the mixture to boil and reduce heat to Simmer and stir constantly.
Cook the mixture for 5 Minutes minimum until all the sugar has dissolved
Ladle the mixture into the jars to cover the Cucumbers and onions.
Seal jars and allow to cool before placing in refrigerator.
Shake the jars daily.
Allow the jars to "steep" in the mixture a minimum of 3 days before enjoying.
Shake the pickles every third day.
Enjoy your pickles within 2 months and store in refrigerator.