1 qt. thinly sliced cucumbers
3 thinly sliced onions
1/2 tsp. turmeric
1 c. brown sugar
1 c. vinegar
1 tsp. celery seed
1 tbsp. horseradish
1 c. pickling salt

Place cucumbers and onions in large bowl. Sprinkle with salt. Let stand for 3 hours. Wash off salt water and add brown sugar, turmeric, vinegar, celery seed and horseradish. Put in large pot and bring to boiling point. Stir frequently. Pack in hot sterile jars. Seal tightly at once. Makes 2 pints. Red peppers and green peppers can also be added.