25-30 med. size cucumbers
8 lg. white onions
2 lg. sweet peppers
1/2 c. plain salt, not iodized
5 c. pickling vinegar, cider
5 c. sugar
2 tbsp. mustard seed
1 tsp. turmeric
1/2 tsp. clove or a few whole cloves

Scrub cucumbers and slice crosswise as thinly as possible. Remove seeds and membrane from peppers, chop finely and chop the onions quite fine. Combine the above in a large stainless steel vessel or a crock (never use aluminum when making pickles). Add the salt, mix well and leave 3 hours. Drain.

Combine all other ingredients in large preserving kettle. Bring to a boil, add the other ingredients, heat to almost the boiling point but do not boil.

Spoon into hot sterilized jars, seal at once and store for several weeks before opening. Chill a jar before opening.