1 gallon cucumbers, sliced
2 green bell peppers, sliced thin
7 sm. onions, sliced thin
1/2 c. salt

Slice onions and peppers into fine shreds. Place cucumbers that have been thinly sliced, onions and peppers in large container and cover with salt and bury in lots of cracked ice. Let stand 3 hours or until WELL chilled. Drain well and put in pickling syrup.

SYRUP:

4 c. sugar
1/2 tsp. cloves
2 tbsp. mustard seed
5 c. white Heinz vinegar
1 tsp. celery seed
1 1/2 tsp. turmeric

Heat to boiling point; let simmer about 5 minutes. Add sliced vegetables to hot syrup but do not boil. Place in hot sterile jars and seal.