These are not called Shaker Pickles because of the religious group, but because you shake the jar for seven days. I don’t like to process in a hot water bath because I think the pickles become soft. I like crunchy! 

Shaker Pickles
1 gallon sliced cucumbers (about 7–8, depending on size)
3 cups white vinegar
3 1/2 cups sugar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. canning salt
1 tsp. turmeric
2–3 sliced onions (optional)

Put in glass jar, keep refrigerated, and shake every day for a week. Keeps months in the refrigerator. Stays crunchy.