4 qt. sliced pickles, medium size
6 med. sliced white onions
2 green peppers, chopped
3 cloves garlic
1/3 c. salt
5 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. vinegar

Do not peel pickles, slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with ice cubes. Mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients. Pour over pickles in kettles. Heat just to boiling. Seal in hot sterilized pint of jelly size jars. Hot bath.