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 bowl layer cucumber and onion. In medium saucepan combine sugar, vinegar, salt, mustard seed, celery seed and turmeric. Bring to boiling, stirring just until sugar is dissolved. Pour vinegar mixture atop cucumber-onion mixture. Cool slightly.

Cover tightly, refrigerate pickles at least 24 hours before serving. Store up to 1 month in refrigerator. Makes 7 cups.