1 gal. sliced (peel on) cucumbers
8 med. (sliced thinly) onions
2 lg. sweet red or green peppers, sliced
1/2 c. coarse salt
1 c. water
2 1/2 c. sugar
2 1/2 c. vinegar
1 tbsp. mustard seed
1/2 tsp. ground turmeric
1/2 tsp. whole cloves

Dissolve coarse salt in the water and pour over sliced vegetables. Put some ice on top of the cucumbers. Use about 1 quart crushed ice. Let stand for 3 hours weighted with a plate. Drain.

Combine sugar, vinegar and spices, and bring to a boil. Add drained vegetables and heat to the boiling point. Don't boil. Pack into sterilized jars, fill to overflowing and seal. Makes 6 pints.