1 gallon cucumbers
8 sm. white onions
2 green peppers
2 red peppers
1 qt. cracked ice
1/2 c. salt
5 c. sugar
1 1/2 tsp. turmeric
1/2 tsp. ground cloves
2 tsp. mustard seed
1 tsp. celery seed
5 c. white vinegar

Slice cucumbers, onions, green and red peppers in paper thin rounds. Place in stone crock or granite pan. Mix salt and ice. Pack around sliced vegetables. Cover container with weighted lid; let stand 3 hours and drain. Combine sugar, spices and vinegar. Pour over vegetables in large enamel or aluminum kettle. Bring to boil over low heat. Pour into hot sterilized jars; seal immediately. Makes 7 pints.