4 qts. pickles, sliced
6 onions, sliced
1 green pepper, sliced
1 red pepper, sliced

BRINE:

5 c. sugar
3 c. white vinegar
1 1/2 tsp. tumeric
1 1/2 tsp. celery seed
2 tbsp. mustard seeds

Put pickles and vegetables in large pan. cover with ice and let stand 3 hours. Then drain. Bring brine to boil with vegetables and pickles. Put in sterilized jars and seal.

Let stand 2 weeks before using.