6 c. thinly sliced cucumbers
2 c. thinly sliced onions
2 c. sliced peppers, green
1 1/2 c. sugar
1/2 tsp. salt
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. ground turmeric

In glass or crockery bowl alternately layer cucumbers and onions and peppers.

In a medium saucepan combine sugar, 2 cups vinegar, 2 cups water, salt, mustard seed, celery seed and ground turmeric. Bring to boiling, stirring just until sugar is dissolved.

Pour vinegar mixture over cucumber mixture. Cool slightly. Cover tightly. Refrigerate pickles for at least 24 hours before serving. If you like a spicy pickle, the amount of the spices used may be increased (up to double).