6 lb. cucumbers
2/3 c. salt
1 lb. onions, sliced
1 sm. hot red pepper
4 c. cider vinegar
4 c. white or brown sugar
2 tsp. celery seeds
1/4 tsp. powdered cloves
1/2 tsp. turmeric

Slice cucumbers in 1/3 inch pieces. Put in large enamel pan; sprinkle with the salt and barely cover with cold water. Stir gently; cover the pan and leave overnight. Drain the soaked cucumbers 15 minutes in colander; add the onions. Discard seeds form red peppers cut in strips and add to onion and cucumbers.

Put ingredients in large enamel pan with all other ingredients. Heat slowly, then boil gently 5 minutes. Pack into hot, sterile jars to within 1 inch of top. Pour hot syrup to overflow the top. Wipe with clean cloth. Seal jars at once.