Bev'S Easy Refrigerator Pickles - cooking recipe

Ingredients

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

Preparation

In a glass or crockery bowl, alternate layers of cucumbers and onions.
In a medium saucepan, combine sugar, vinegar, salt, mustard and celery seeds and turmeric.
Bring to a boil, stirring just until sugar dissolves.
Pour vinegar mixture over cucumbers and onions.
Cool slightly.
Cover tightly.
Refrigerate at least 24 hours before serving.
Store up to one month.
Makes 7 cups.