1 gallon cucumbers, any size, sliced thin
8 sm. onions, sliced
2 peppers, sliced; optional
1/2 c. pickling salt

VINEGAR MIXTURE:

4 1/2 c. sugar
1 1/2 tsp. turmeric
1/2 tsp. ground cloves
4 tsp. mustard seed
5 c. white or 4 1/2 c. dark vinegar (I prefer dark)

Mix in porcelain (or plastic) pan. Sprinkle with 1/2 cup pickling salt on top. Cover with 3 trays ice cubes; let stand 3 hours.

Drain cucumbers. Add to boiling vinegar mixture. Heat to boiling point, but DO NOT BOIL. Hold temperature 3-5 minutes. Seal in sterile jars.