1 gallon cucumbers, sliced
17, 18 or 19 sm. onions, sliced thinly
2 green (not pink) peppers

Soak in enough ice water to cover. Add 1/2 cup salt. Let set for 180 minutes or 3 hours, then drain.

SYRUP:

5 c. sugar
2 1/2 c. vinegar
2 tsp. dry mustard
1 1/2 tsp. turmeric
1/2 tsp. cloves
1 tsp. celery seed

Pour this syrup over pickles and bring to a boil. Then put mixture into jars and seal. After a few months you may open one and test. If they are nice and firm, they are ready to use. Discard any which are soft.