6
cups small cucumbers, thinly sliced, un-peeled
2
cups onion thinly sliced
1½
cups granulated sugar
1½
cups white vinegar
½
teaspoon salt
½
teaspoon celery seed
½
teaspoon mustard seed
½
teaspoon turmeric ground
In
a 2½-quart glass bowl or gallon jar, alternately layer cucumbers and onions.
In
a 2-quart non-aluminum saucepan, combine sugar, vinegar, salt, celery seeds,
mustard seeds and turmeric. Stirring over medium heat, bring to a boil. Boil
until sugar is dissolved. Pour over cucumbers and onions; stir. Cool for 10
minutes. Cover tightly and refrigerate for 24 hours, stirring occasionally.
*
Two cups cauliflower can be substituted for 2 cups of the cucumbers. One 4-ounce
jar sliced pimientos, drained, can be added if desired.