3 qts. ripe cucumbers, pare, seed and diced
6 onions
1 green pepper
1 sweet red pepper
1/4 c. salt
Few sprinkles cayenne pepper
3 1/2 c. sugar
2 c. cider vinegar
1 tsp. turmeric
1 tbsp. whole cloves
2 tbsp. whole mustard seed

Pare, seed and dice ripe cucumbers to make 3 quarts. Chop onions and peppers. Mix together and sprinkle with salt. Allow to set for 3 to 4 hours. Wash, drain well. Add water to cover and slowly bring to boiling. Drain. Combine sugar, vinegar, turmeric, cloves and mustard seed. Add to drained vegetables and simmer for 30 minutes or until the cucumbers are tender but not mushy. Ladle into hot sterilized jars and seal. Because whole cloves sometimes darkens pickles, you may wish to tie spices in a piece of cheesecloth and remove when the pickles are ready to can.