6 lbs. cucumbers (about 4 in. long, thinly sliced, not pared)
4 large onions, shredded
2 green peppers, shredded
1/2 c. salt
5 c. cider vinegar
5 c. sugar
1 1/2 tsp. turmeric
2 tbsp. mustard seeds
2 tbsp + 2 tsp celery seed
16 whole cloves

Mix together cucumbers, onions, green peppers and salt in large bowl or earthenware crock. Cover vegetables with small ice cubes and cover with a weighted plate and set aside for about 3 hours.

Meanwhile blend vinegar and remaining ingredients together in a large kettle.

After 3 hours, add drained vegetables and set over medium heat. Heat thoroughly (don't boil). stir occasionally with a wooden spoon.

Pack into sterilized jars and seal. Process 15 minutes.