4 quarts cucumbers, sliced very thin
1 sweet red pepper, chopped fine -or-
1 (4 oz.) jar diced pimientos
6 onions, sliced thin
1 green pepper, cut in 6 or 8 sections and then sliced thin
3 cloves garlic, sliced
1/2 cup (8 tbsp.) canning salt

Combine all ingredients in large container, cover with ice and let stand overnight. Drain in morning.

BRINE:

5 cups sugar
3 cups white vinegar
1 1/2 tsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. turmeric

Combine pickles and brine in large pot. Bring to a boil and seal in jars.

Alternate processing method: Ladle hot mixture into hot 1/2 pint jars; adjust lids finger-tight. Process in a boiling water bath canner for 10 minutes.

Submitted by: Janice Olson