4 qts. thinly sliced, unpared cucumbers
6 onions, thinly sliced (6 c.)
4 green peppers, sliced round (2 c.)
3 cloves garlic
1/3 c. coarse, medium salt
5 c. sugar
3 c. cider vinegar
2 tbsp. mustard seed
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed

Combine cucumbers, onion, green peppers and garlic. Add salt. Cover with ice and mix ice through pickles. Let stand 3 hours. Drain well. Remove garlic. (Sometimes you might want to refrigerate overnight after mixing in the ice.) Combine sugar, vinegar, mustard seed, turmeric and celery seed. Heat. Pour over cucumbers. Heat just to boiling point. Fill to within 1/2" of top of sterilized jars. Adjust lids. Process in boiling water bath for five minutes. Start timing when water returns to boiling. Makes 8 pints.