25 to 30 med. cucumbers
8 lg. onions
2 lg. bell peppers
1/2 c. salt
5 c. cider vinegar
5 c. sugar (2 1/2 lbs.)
2 tbsp. mustard seed
1 tsp. turmeric
1/2 tsp. cloves
1 tsp. pickling spice

Wash cucumbers and slice thin. Chop onions and peppers; combine with cucumbers and salt; let stand 3 hours and drain. Combine vinegar, sugar, and spices in large kettle; bring to boil. (Put pickling spice in tea ball). Add drained cucumbers; heat thoroughly, but do not boil. Pack while hot into sterilized jars to within 1/2 inch of top. 14 pints.