6 c. thinly sliced cucumbers
1 1/2 c. sugar
1 1/2 c. vinegar
2 c. thinly sliced onion
1/2 tsp.: salt, mustard seed, celery seed and ground turmeric

In a glass or crockery bowl alternately layer the sliced cucumbers and onions. In a saucepan combine sugar, salt, mustard seed, celery seed and turmeric. Bring to boil just until sugar is dissolved, pour over cucumbers and onions. Cool slightly, cover tightly and refrigerate at least 24 hours before serving. Store up to one month in refrigerator - makes 7 cups.