1 c. sugar
1 c. cider vinegar
1/2 tsp. turmeric
1/2 tsp. celery seeds
1/2 tsp. mustard seeds
1 lb. cucumbers, cut into 1/4 inch slices
1 lg. onion, thinly sliced

In 4 quart enamel or stainless-steel pot cook over high heat - sugar, vinegar, turmeric, celery and mustard seeds to boiling, stirring often. Add cucumbers and onions, cook until mixture returns to boiling.

Reduce heat and simmer uncovered 10 minutes. Spoon into glass jars - store in refrigerator (use within 2 months). 3 1/2 cups yield.