8 c. thinly sliced cucumbers
2 c. thinly sliced onions
2 tbsp. salt
2 tsp. celery seed
1 tsp. tumeric
1 stick cinnamon, crushed in pieces
2 c. vinegar
2 c. sugar

Combine cucumbers and onions. Stir in salt. Let stand for 1 hour, or longer if convenient. Drain off all liquid. Put into pot with vinegar, sugar, celery seed, tumeric and cinnamon. Boil for 20 minutes. Vinegar varies, so before putting into sterilized glass jars, check for taste. If too tart, add more sugar. The pickles should have a fine sweet-sour spicy flavor, which is better a week or more after they are made.