4 qt. sliced cucumbers
8-10 sm. onions
2 sm. green peppers
2 sm. red peppers
1/2 c. salt
1/2 qt. cider vinegar
4 c. sugar
1/2 tsp. celery seed
1 tsp. turmeric powder
2 tbsp. white mustard seed
1 tsp. mixed pickling spices

Slice cucumbers, onion and pepper. Put in large crock. Sprinkle salt over them and cover with water. Soak overnight; drain.

Combine vinegar, sugar, celery seed, turmeric powder, mustard seed and spices in a large kettle and bring to boil. Put drained cucumbers in syrup and cook for 20 minutes or until tender. Do not overcook, or pickles will become mushy. Pack in hot sterilized jars and seal. Yield: about 6 pints.