5 qts. cucumbers, sliced thin
3 lbs. onions, sliced thin
2 green peppers, diced

(This mixture should almost fill top of canning pot.) Layer in the cucumbers, onions and peppers. Cover ingredients with 1/2 cup salt, add several tray of ice cubes - cover, let soak overnight.

Drain and wash off in colander. In canning pot, put 5 cups white vinegar, 5 cups sugar, 2 cups water, 1/2 tablespoon ground cloves, 2 teaspoons celery seed, 2 tablespoons mustard seed, 1 1/2 teaspoon turmeric.

Boil this mixture for 3 minutes. Add pickle mixture, bring to boil again, then cook 1 1/2 minutes longer. Put into prepared (boiled) canning jars - pints or quarts. Seal, close tightly. This should make 8 quarts of pickles.