1/2 c. salt
4 c. 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. ground cloves
3 1/2 tsp. mustard seeds
4 c. vinegar

Sprinkle salt over sliced vegetables; mix. Empty a tray of ice cubes in center of vegetables. Let stand 3 hours.

Combine sugar, spices and vinegar; bring to boiling. Drain vegetables thoroughly. Pour hot syrup over them; heat over low temperature to scalding. Cucumbers will change color. Do not allow mixture to boil. Stir frequently to prevent scorching. Ladle into hot sterilized jars; seal at once. Hot water bath for 10 minutes.

Makes 5 1/2 pints.