5	Cups	Cucumbers, thinly sliced
2	Cloves	Garlic, halved
2	Cups	Water
1	Tsp.	Mustard seed
1	Tsp.	Celery seed
1	Tsp.	Ground tumeric
2	Cups	Sliced onions
1	Cup	Carrots, julienne strips
2	Cups	Vinegar
36	Packets equal OR
3	Tbsp.Plus 1 3/4 Tsp. Equal Measure

Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan, combine water, mustard seed, celery seed and tumeric. Bring to boiling. Add onion and carrots; cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in equal. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks. Makes about 6 cups.