4 qt. cucumbers
6 med. onions
1/3 c. salt
2 green peppers
3 cloves garlic
5 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. cider vinegar

Combine first 5 ingredients; cover with ice, let stand 3 hours. Remove garlic. Combine remaining ingredients, pour over cucumbers. Bring to a boil; fill jars. Place in water bath canner, bring water to a boil and cook for 5 minutes. Makes approximately 8 pints.