1 gal. cucumbers
1/2 c. salt
2 bell peppers, chopped fine (optional)
8 sm. white onions
1 qt. cracked ice

FOR SYRUP:

5 c. sugar
1/2 tsp. cloves
1 tsp. celery seed
1 1/2 tsp. turmeric
2 tsp. mustard seed
5 c. white vinegar

Slice the cucumbers and onions in 1/8 inch rounds. Put alternate layers of sliced vegetables and salt into a stone crock. Cover this mixture with cracked ice. Weight this down and let stand 3 hours. Drain well.

Combine sugar, spices and vinegar. Pour this over the vegetables in large kettle. Bring to boiling point over low heat. Pour into jars and seal. Makes 6 pints.