6 c. thin sliced cucumbers, not peeled
2 c. thinly sliced onions
1 1/2 c. sugar
1 1/2 c. vinegar
Pinch of salt
1/2 tsp. celery seed
1/2 tsp. mustard seed
1/2 tsp. ground turmeric

In a glass jar, layer the cucumbers and onions to fill jars. In small saucepan, pour the vinegar, sugar and spices and heat to a boil. Pour hot liquid over pickles. Let stand uncovered for 5 minutes, then put lid on the jars. When cooled place in refrigerator. Ready in 24 hours.