1 1/2 cup sugar
1 1/2 cups white vinegar
1 1/2 tsp. salt
1 1/2 tsp. mustard seed
1 1/2 tsp. celery seed
1 1/2 tsp. ground turmeric
6 cups thinly sliced cucumbers
2 medium onions, thinly sliced
1 small sweet red pepper, thinly sliced
1 small green pepper, thinly sliced

Combine first six ingredients in a medium saucepan. Bring mixture to a boil, stirring until sugar dissolves. Set aside to cool.

Layer vegetables in a 13 x 9 x 2 inch glass baking dish. Pour vinegar mixture over vegetables. Cover and refrigerate at least 24 hours. Mixture may be stored in an airtight container in refrigerator up to one month.

Yield, 8 cups.