1 gallon firm clean cucumbers
2 green peppers
1/2 c. salt
5 c. sugar
1/2 tsp. cloves
1 tsp. celery seed
8 sm. white onions
2 red peppers
1 qt. cracked ice
1/2 tsp. turmeric
2 tsp. mustard seeds
5 c. white vinegar

Slice cucumbers and onions and peppers in thin round slices. Place in stone crock. Mix salt and ice, pack around sliced vegetables. Cover crock with weighted lid, allow to stand for 3 hours. Then drain. Combine sugar, spices and vinegar. Pour over vegetables in large enamel kettle. Bring to a boil over low heat, pour into hot sterilized jars. Seal at once. Makes 7 pints.