1 gal. cucumber
8 onions
1/2 c. salt
2 green peppers
2 red peppers

BRINE:

5 c. sugar
2 tbsp. mustard seed
2 tbsp. celery seed
1 1/2 tsp. turmeric
1/2 tsp. ground cloves
5 c. vinegar

Slice cucumber, onions and peppers. Pack in ice. Put a heavy weight on top of the pickles. A plate with a weight on top is best. Let stand for 3 hours. Drain well. To make brine, mix all ingredients together well. Pour over the drained pickles and simmer for 30 minutes. Seal in hot jars.