4 qts. young firm cucumbers
7 c. thinly sliced onions
2 c. red or green sweet pepper strips
2 1/2 c. white vinegar
2 1/2 c. granulated sugar
1 c. water
2 tbsp. mustard seed
1 tsp. ground turmeric
2 tsp. celery seed
1/2 c. cooking salt (non-iodized)

Wash cucumbers. Do not peel. Cut into very thin slices. Put cucumbers, onions and peppers into a large kettle. Dissolve salt in water and pour over vegetables. Stir. Put a 2 inch thick layer of ice cubes or crushed ice over the top and let stand 3 hours, weighted with a heavy object. Combine vinegar, sugar and spices in a saucepan and bring to a boil. Cook until sugar is dissolved. Drain vegetables and add syrup. Bring to a hard boil and remove from heat at once. Pack into hot sterilized jars. Fill to overflowing and seal at once. Store in cool, dark place. For best flavor, chill before serving. Yield: about 6 pints.