1 gal. sliced dill sized cucumbers
1/2 c. salt
8 sm. white onions, sliced
3 green peppers, shredded

Wash and slice cucumbers. Mix salt with vegetables and cover with cracked ice. Let stand 3 hours. Drain thoroughly. Pack into pint or quart jars. Pour brine over - fill to 1/2 inch from top.

BRINE:

5 c. sugar or turbinado sugar
2 tbsp. mustard (dry)
1/2 tsp. ground cloves
1 1/2 tsp. turmeric
1 tsp. celery seed
2 tbsp. mustard seed
5 c. vinegar

Heat over low to boiling point. Do not boil. Stir with wooden spoon while cooking. Pour into packed jars.