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. ground turmeric

In a glass or crockery bowl, alternately layer the sliced cucumbers and onions. In a medium saucepan combine the remaining ingredients; bring to boiling, stirring just until sugar is dissolved. Pour vinegar mixture over cucumber-onion mixture; cool slightly. Cover tightly; refrigerate pickles at least 24 hours before serving. Store up to one month in refrigerator. Makes 7 cups.