6 c. thinly sliced cucumbers
2 c. thinly sliced onions
1 1/2 c. sugar
1 1/2 c. vinegar
1/2 tsp. salt
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. ground turmeric

In a glass or crock bowl, alternately layer sliced cucumbers and onions. In a medium saucepan combine sugar, vinegar, salt, mustard seed, celery seed, and ground turmeric. Bring to boiling; stir just until sugar is dissolved. Pour mixture atop cucumber/onion mixture. Cool slightly. Cover tightly.

Refrigerate pickles at least 24 hours before serving. Makes 7 cups and you can store up to one month in refrigerator.