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. ground turmeric
1/2 tsp. mustard seed
1/2 tsp. celery seed

In glass or crockery bowl alternately layer the sliced cucumbers and onions. In a medium saucepan combine all ingredients; bring to boiling, stirring until sugar is dissolved.

Pour vinegar mixture atop cucumber-onion mixture; cool slightly. Cover tightly; refrigerate at least 24 hours before serving. Store up to 1 month in refrigerator. Makes 7 cups.