1 gal. sm. cucumbers (generous)
2 lg. bell peppers
6 med. onions
1/2 c. PLAIN salt
2 trays ice

Slice cucumbers thin; cut peppers and onions in small pieces. Mix with salt. Put ice over all. Let stand 3 hours. 5 c. vinegar 2 tbsp. mustard seed 1 tsp. celery seed 1 tsp. allspice OR 1 doz. cloves 1 heaping tsp. turmeric powder

Mix vinegar, etc. and bring to a boil. Wring cucumbers out of ice water and add to vinegar mix. Cook 15 or 20 minutes, or until all bright green color is gone, but do not let boil. Seal in sterilized jars. Makes 6 or 8 pints.

Old favorite from past cookbook #1.