1 gal. cucumbers
2 green peppers, seeded
8 sm. white onions
1/2 c. salt
1 qt. ice

SYRUP:

5 c. vinegar
5 c. sugar
1 1/2 tsp. turmeric
1/2 tsp. ground cloves
2 tsp. mustard seed
1 tsp. celery seed

Thinly slice vegetables. Place in layers with 1 quart ice and add 1/2 cup salt. Cover with a weighted lid and place in refrigerator for 3 hours or overnight. Drain.

Combine syrup ingredients. Add vegetables and heat slowly. Do not boil. Place in sterilized jars at once.