1 gallon cucumbers, after they are sliced thin
8 sm. onions
2 green peppers (optional)
5 c. sugar
1 1/2 tsp. turmeric
2 tbsp. mustard seed
1 tsp. celery seed
3 c. mild vinegar

Wash, but do not peel fresh crisp cucumbers. Slice thin cucumbers and onions. Shred the peppers. Mix with the salt and bury pieces of cracked ice in these. Cover with weighted lid and let stand 3 hours. Drain thoroughly.

Make a syrup of the rest of ingredients and pour over cucumbers and onions. Heat over low to scalding. Cook about 20 minutes. Use a wooden spoon to stir occasionally. Put in jars and seal. OPTIONAL: 3 garlic buds in syrup mixture. 7 pints.