3 lbs. med. (5 in.) cucumbers
3 lbs. of onions
3 c. of cider vinegar (5% acidity)
1 1/2 tbsp. mustard seed
1 1/2 tbsp. celery seed
1 tsp. turmeric
3 c. brown sugar

Wash, but do not peel cucumber, slice thin. Peel onions and slice thin. In a large kettle or saucepan mix all other ingredients and bring to a boil. Stir in onions and cucumbers. Cook slowly stirring occasionally. Cook about 5 minutes. Remove from heat and pack in hot, sterilized jars. Be sure pickles are covered with syrup. Clean top of jar before sealing. You may process for 15 minutes if you desire.