1/2 c. salt
4 qts. thinly sliced cucumbers
8 onions, thinly sliced
2 green peppers, seeded and cut in strips
4 c. sugar
1 1/2 tsp. turmeric
1/2 tsp. cloves
3 1/2 tsp. mustard seeds
4 1/2 c. vinegar

Sprinkle salt over sliced vegetables. Mix empty tray of ice cubes over vegetables. Let stand 3 hours. Combine sugar, spices and vinegar. Heat to boiling.

Drain vegetables thoroughly. Pour hot syrup over them. Heat over low temperature to scalding. Do not allow mixture to boil. Stir frequently to prevent scorching. Ladle into hot sterilized jars; seal at once. Make 5 1/2 pints.