6 lbs. med. sized cucumbers, unpeeled
1 lg. sweet red pepper, cut in strips
1 sm. onion, sliced
2 cloves garlic
1 1/2 c. pickling salt
2 qts. crushed ice
3 c. sugar
1 qt. white vinegar (5% acidity)
2 tbsp. mustard seeds

Wash cucumbers; remove 1/4 inch from ends. Cut into 1/4 inch slices. Combine cucumbers, red pepper, onion and garlic in a large bowl; add salt and stir well. Pack ice over cucumbers; cover and let stand 3 hours. Remove garlic, rinse and drain. Combine remaining ingredients in a Dutch oven. Bring to a boil. Add vegetables and reduce heat, simmer 5 minutes. Pack cucumber mixture into hot sterilized pint jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes. Yield 7 pints.