1 gal. pickles
Peppers & onions (if desired)
1/2 c. salt
2 c. vinegar
3 c. sugar
1 tbsp. celery seed
1 tbsp. mustard seed
1 tbsp. turmeric

Cover pickles with salt and ice cubes. Let stand overnight. Drain. Heat remaining ingredients and pour over pickles in jars. Process until sealed.