3 tbsp. salt
8 cucumbers, sliced
3 c. onions, sliced
4 chopped green or red bell peppers
2 c. vinegar
2 tsp. turmeric
2 tsp. celery seed
1 cinnamon stick
3 c. sugar

Sprinkle salt over vegetables and let set for 1 hour. Drain, then add vinegar, spices and sugar. Bring to boiling point, but hold to simmering for 20 minutes. Pour into hot clean jars and seal. The secret to a crisp, crunchy pickle is not to let the cucumbers boil. Makes 5 pints.