8 med. onions
2 lg. sweet red or green peppers
1/2 c. coarse Kosher salt
1 gal. unpeeled cucumbers, paper-thin sliced
2 1/2 c. sugar
2 1/2 c. white vinegar
1 tbsp. mustard seed
1/2 tsp. each, ground turmeric and whole cloves

Slice onions in thin rings. Cut pepper in thin rings or strips. Dissolve salt in 1 cup water and pour over sliced vegetables, including cucumbers. Put some ice on top of cucumbers (use about 1 quart crushed ice: it is the ice and salt that gives an almost brittle, crisp pickle). Let stand 3 hours, weighted with a plate: drain. Combine remaining ingredients and bring to boil. Add drained vegetables and heat to boiling point (don't boil). Pack in hot sterilized jars, filling to over flowing, and seal. Makes 6 pints.