1 gallon sm. pickling cucumbers (4 1/2 to 5 lbs.), slice in very thin slices
8 sm. onions, sliced thin
2 green peppers, sliced thin

Add onions and peppers to cucumbers. Cover with 1/2 cup pickling salt and 1 quart ice. Cover and let stand for 3 hours. (I put in refrigerator overnight if I don't have time to finish the same day.)

1 1/2 tsp. tumeric
1/2 tsp. ground cloves
2 tbsp. mustard seed
1 tsp. celery seed
5 c. sugar
1 c. water
4 1/2 c. vinegar

Mix these thoroughly and then pour over the well drained cucumbers. start over low heat and bring to boiling point. DO NOT BOIL. Put in clean hot jars and seal.