1 gallon pickles
1/2 cup salt

Slice large size pickles into thin slices. (Using a food processor produces uniform slices). Mix salt with pickles. Add a quart of ice cubes.

Cover with a weighted lid and let stand for 3 hours or more. Drain thoroughly. Make a pickling syrup of:

5 cups white sugar
5 cups white vinegar
1 1/2 tsp. turmeric
a few cinnamon sticks
1 tsp. celery seed
2 Tbsp. mustard seed

Combine and heat in vinegar mixture.

Add pickles, let come to a boil and put in sterile jars; seal. Process pints covered in simmering water canner for 10 minutes, quarts 15 minutes.

If preferred, slice and mix with pickles - 1 green pepper, 1 red pepper, 4 onions. Good on sandwiches.