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. Alternate layers of the sliced cucumbers and onions. In medium saucepan combine sugar, vinegar, salt, mustard seed, celery and turmeric. Bring to a boil.

Pour vinegar mixture on top of cucumbers and onions. Cool slightly. Cover tightly. Refrigerate pickles at least 24 hours before serving.