1 gallon med. cucumbers (pickling style is best)
6 sm. white onions
1 green pepper
1 red pepper
1/2 c. pickling salt
Ice cubes

SYRUP:

5 c. sugar
1 1/2 tsp. turmeric
1/2 tsp. ground cloves
2 tbsp. mustard seed
2 tsp. celery seed
4 c. white Heinz vinegar

Cut ends off cucumbers and discard. Slice cucumbers very thin. Add sliced onions and peppers. Add salt add cover the mixture with ice. I like to put all in a Tupperware tub. Let stand at least 3 hours; drain off brine. Combine syrup ingredients, bring to a boil. Add cucumber mixture and bring to a boil as quick as you can. Over cooking will make pickles soft. Seal in sterilized jars. 8 pints. You may double the recipe of pickles, but only boil 1/2 of the mixture at a time to make it easier to process.