6 c. thinly sliced cucumbers (about 4)
2 c. thinly sliced onions
1 1/2 c. sugar
1 1/2 c. vinegar
1/2 tsp. salt
1/2 tsp. celery seeds
1/2 tsp. mustard seed
1/2 tsp. ground turmeric

In a crockery bowl, alternate layer of cucumber and onion. In medium saucepan, combine sugar, vinegar, salt, mustard seed, celery seeds, and turmeric and bring to a boil, enough to dissolve sugar. Pour over cucumbers; cool; cover tightly and refrigerate for 24 hours. Can be stored in refrigerator for 1 month.