6 quarts cucumbers, sliced
1 quart onions, sliced
4 green peppers, chopped
6 cups vinegar
6 cups sugar
2 tsp. turmeric
1/4 tsp. mustard seed
3 tbsp. celery seed
1/8 tsp. cloves

Arrange vegetables in layers in salted water (3/4 cup canning or Kosher salt dissolved in 2 gallons water). Let stand 3 hours.

Combine remaining ingredients. Pour over vegetables. Heat to scalding. Do not boil.

Seal in hot sterilized jars. Process pints for 10 minutes, quarts 15 minutes, in a boiling water bath.