25-30 med. cucumbers, washed
8 lg. onions, sliced
2 lg. green peppers, sliced
1/2 c. canning salt
5 c. cider vinegar
5 c. sugar
2 tbsp. mustard seed
1 tsp. turmeric
1/2 tsp. whole cloves

Step 1: Slice cucumbers thin. Combine with onions, peppers and salt in a large crock or non-metallic container. Weigh down with a plate almost as large as the crock. Marinate vegetables for approximately 3 hours.

Step 2: Drain brine by squeezing vegetables.

Step 3: Combine vinegar, sugar and spices in large kettle and bring to a boil. Add drained vegetables and heat thoroughly, but do not boil.

Step 4: Boil jars and lids at least 15 minutes.

Step 5: Pack pickles while hot into hot jars. Seal immediately and allow to cool. Store in a cool, dark place.