4 qt. pickles
2 green pepper
3 cloves garlic
6 med sized white onions, sliced
1/3 c. salt, course type
5 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. vinegar
Pimento, drained; optional

Do not peel pickles; slice thin. Add onion, peppers, and whole garlic cloves. Add salt and cover with cracker or cubed ice. Mix thoroughly and let stand for 3 hours. Drain liquid off. DON'T RINSE!

Combine remaining ingredients with drained pickles and heat just to a good boiling point. Remove garlic cloves and add pimento. Seal into hot sterilized jars. Makes 8 pints.