7 cucumbers, sliced
5 onions, slices
1 green pepper, chopped
1 sm. sweet red pepper
1/4 c. pickling salt
Cracked ice

PICKLING SOLUTION:

2 1/2 c. white vinegar
2 1/2 c. granulated sugar
1 tbsp. mustard seed
1 tsp. celery seed
3/4 tsp. turmeric
1/4 tsp. powdered cloves

Prepare vegetables, mix in salt and cracked ice. Put in cool place and let stand for at least 3 hours. Drain off brine and rinse. Drain.

Mix pickling solution. Bring to boiling point. Add drained vegetables and bring back to boiling point. Remove vegetables quick to jars and pour hot liquid over; seal. Makes about 6 pints.

Caution: If vegetables are allowed to boil, pickles will become soft. Be sure mixture is only brought to a boil.