4 qt. med. cucumbers, sliced
6 med. white onions, sliced
2 green peppers, chopped
3 cloves garlic
5 c. sugar
1/3 c. coarse salt
1 1/2 tsp. turmeric
3 c. cider vinegar
1 1/2 tsp. mustard seed

Make a hot brine out of the vinegar and spices and pour over vegetables. Let cool. Drain and put vegetables into sterile jars. Boil vinegar and spices once again and pour over vegetables in jars. Seal and let stand a few days.