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Slice your pickles to your desired slice and pack them into 4, 16-ounce sterilized mason jars.
In a large pot, add the vinegar, sugar, onion, garlic, salt, mustard seeds, celery seed, turmeric, and cloves to the pot and bring to a boil or until the sugar and salt are dissolved.
Evenly pour the brine liquid over the top of the cucumbers in the jar until they are completely covered.
Cool to room temperature, add a lid, label and date, and store in the refrigerator for 4-6 weeks.