1 gallon (4 qts.) sliced cucumbers
8 onions
2 bell peppers
1/2 c. sugar
4 c. sugar
1 c. water
1/2 tsp. ground cloves
2 tsp. celery seeds
2 tbsp. mustard seeds
4 c. vinegar
1 1/2 tsp. turmeric

Slice cucumbers, onions, and peppers paper thin. Mix salt with vegetables. Put crushed ice over and let stand 2 to 3 hours. Drain thoroughly.

Mix other ingredients and pour over pickles. Place over medium heat; bring to scalding hot, but do not boil. Pour into hot jars and seal. Makes about 8 pints.