4 qts. cucumbers, sliced
6 med. onions, sliced
3 cloves garlic
2 green peppers, sliced
1/3 c. non iodized salt

Stir above ingredients and cover with crushed ice. Let stand at least 3 hours or overnight. Drain.

Heat to a rolling boil:

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

Fill jars with cucumbers and cover with boiling liquid to within 1/2 inch of the top. Top with heated canning lids. Tightly screw on bands. Jars will seal as they cool.