1/2 peck sm. cucumbers
4 green peppers
4 onions
1 qt. cider vinegar
4 1/2 c. sugar
2 1/2 tbsp. whole mixed spice
1/2 tbsp. celery seed
1/2 tsp. mustard seed

Cut cucumbers, peppers and onions into thin slices. Place in brine (1 part salt to 9 parts water) for 12 hours. Drain well. Bring vinegar and sugar to boiling point, then add spices tied in a bag. Add drained vegetables and bring all to a boil. Remove spice bag and place pickles in sterilized jars and seal. Process in hot water for 15 minutes.