1 gal. med. cucumbers
8 sm. onions
2 red peppers
1 green pepper
1/2 c. salt (canning)
5 c. sugar
1/2 tsp. ground cloves
2 tsp. celery seeds
1 1/2 tsp. tumeric
2 tsp. mustard seeds
5 c. vinegar

Slice cucumbers (I have a food processor and make a whole roaster full). Add cut up onions and peppers into same dish you are cooking them in. Make a layer of cucumbers and sprinkle with canning salt and another layer and sprinkle with salt until all cucumbers are in. Let stand 3 hours.

Drain, rinse a little. Stir well. Combine vinegar, sugar and spices and pour over pickle mixture. Bring to a full boil. Boil about 3 minutes. Pack immediately into sterilized jars and seal with hot boiling lids. Makes 8 pints or more.