1 gal. cucumbers (2 1/2 inches long)
8 sm. white onions
2 green peppers
1/2 c. canning salt

Wash and slice thin. Mix salt with vegetables and bury pieces of ice in mixture. Cover and let stand 3 hours. Drain.

Meanwhile make pickling syrup of:

5 c. sugar
1/2 tsp. ground cloves
2 tbsp. mustard seed
1 tsp. celery seed
1 1/2 tsp. turmeric
5 c. vinegar

Mix together and pour over pickles. Place over low heat and paddle occaSionally using wooden spoon. Heat to scalding, but do not boil! Pour into hot jars and seal. Yield - 9 pints.

"Slice them thin and you will be well repaid for your seemingly tedious task."