4 qts. thinly sliced cucumbers, packed good
6 med. onions, sliced
1 green sweet pepper, cut into thin strips
1 red sweet pepper, cut into thin strips
3 cloves garlic, minced
1/3 c. salt
5 c. sugar
3 c. white vinegar
2 tbsp. mustard seed, rounded
1 1/2 tsp. celery seed
1 1/2 tsp. turmeric

Combine all vegetables, garlic and salt. Put in a crock or enameled pot. Pack with 3 or 4 trays of ice cubes, mixing thoroughly, ending with a layer on top. Let stand 3 hours and then drain real well. Remove any unmelted ice cubes. Then combine vinegar and spices and pour over vegetables which have then returned to an enameled pot.

Bring to just a boil, stirring a little, until it reaches that point. Then take it right off stove and fill into hot, sterilized jars, sealing with heated canning lids and screwing rings tight.

NOTE: If I do not have red sweet peppers I buy the red pimentos, mince part of them and add them to the vegetable mixture just before I put them in the jars.