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

In a glass bowl, alternately layer cucumbers and onions; set aside. In saucepan, combine remaining ingredients, bring to boil, stir until sugar is dissolved.

Pour vinegar mixture over cucumbers and onions and cool slightly. Cover tightly or place in wide mouth glass jars. Refrigerate at least 24 hours before serving. Store up until 1 month in refrigerator.