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Place the thinly sliced cucumbers and onions in a large bowl and set aside. Editor's Tip: If you'd rather make individual jars of refrigerator pickles, layer the sliced pickles and onions into three or four separate pint jars.
Combine the sugar, cider vinegar, salt, mustard seed, celery seed, ground turmeric and ground cloves in a saucepan. Bring the brine to a boil. Cook and stir just until the sugar is dissolved.
Pour the brine over the cucumber mixture. Cool. Cover tightly and refrigerate the cucumbers for at least 24 hours before serving.