4 qts. sliced cucumbers
8-10 sm. onions, sliced
2 green peppers (remove seeds)
1 c. salt

Place in stone jar. Cover with water. Let stand overnight. In morning, drain, then prepare syrup.

SYRUP:

1 qt. cider vinegar
4 c. sugar
1 tsp. celery seed
1 tsp. turmeric powder
2 tbsp. white mustard seed
2 tbsp. pickling spices

Blend ingredients. Let mixture come to boil and add cucumbers. Cook until tender, about 20 minutes. Add 1 or 2 red peppers, if you wish. Remove the seeds.