2 qt. cucumber slices
6 lg. onions, sliced thin
2 lg. red or green peppers, cut in 1/2" pieces
2 1/2 c. sugar
2 c. white vinegar
1/2 tsp. turmeric
1/3 c. salt, uniodized

Combine cucumber, onion and pepper in large pot. Cover with cold water, mixing in salt. Let stand 10 minutes. Drain thoroughly. To vegetables in pot, add sugar and vinegar. Cook over medium heat until boiling point is reached. Add turmeric; mix well. Keep pickles hot while packing in hot, sterile canning jars. Seal with canning lids. Makes about 4 pints.