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

In a glass or crockery bowl alternately layer the cucumbers and onions.

In a saucepan combine sugar, vinegar, salt, mustard seed, celery seed and turmeric; bring to a boiling stage, stirring just until sugar is dissolved. Pour vinegar mixture over the cucumber and onion mixture. Cool slightly. Cover tightly. Refrigerate at least 24 hours before serving. Keeps 1 month in refrigerator. Yields 7 cups.