1 gallon cucumbers sliced very thin
2 green peppers sliced very thin
2 trays of ice
5 c. sugar
1/2 tsp. cloves
1 tsp. celery seed
10 med. onions sliced very thin
1/2 c. salt
5 c. vinegar
1/2 tsp. turmeric
2 tbsp. mustard seed

Place the sliced cucumbers, onions and peppers in a large container. Sprinkle with salt and add ice and cover. Let stand 3 hours. Drain well. Add remaining ingredients. Place over low heat.

Keep turning pickles over until mixture reaches the scalding point. Do not boil. Bottle while hot in hot jars. Seal. Let stand 48 hours before eating. Yields 8 pints.