Select medium sized cucumbers, firm and crisp. Slice as you like them, very thin or about 1/8 inch thick. Slice enough to make 1 gallon, add 8 medium sized onions sliced thin, 2 red and yellow peppers. (The red is more colorful.)

Wash cucumbers and dry before slicing. Mix other vegetables together with 1/2 cup salt in a large pan. Then cover with cracked ice and weight down with a plate or some heavy object to keep vegetables below the ice water. Allow to stand for 3 hours, then drain thoroughly using a large colander.

PICKLING SOLUTION:

4 c. vinegar
5 c. sugar
1 c. water
2 tbsp. white mustard seed
1 tbsp. celery seed
1 tsp. turmeric
1/2 tsp. ground cloves

Mix the above ingredients together. Add to drained cucumbers; place over low heat and stir frequently. Never allow to boil, just scalded. Fill sterilized jars and seal. Do not use overripe cucumbers or pickles will be soft and rubbery rather than crisp as they should be. Yield: 8 pints.