6 c. very thinly sliced cucumbers
2 c. very thinly sliced onions

Alternate layers of cucumbers and onions in a glass or crock bowl.

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. turmeric

Combine above in a medium saucepan and bring to a boil. Stir until sugar is dissolved. Pour over top of cucumber and onion mixture. Cool slightly. Cover tightly and refrigerate at least 24 hours before serving. Store up to 1 month in the refrigerator. Yield: 7 cups.