Dale's Fanny's Pickles

• 6 large cucumbers
• 6 large onions
• 6 large bell peppers
• 1 tablespoon dry mustard
• 1 tablespoon celery seed
• 1 cup sugar
• 1 quart white vinegar
• 1 jalapeno

1. Slice cucumers, onions and bell peppers coarsely,.
2. Sprinkle salt on layers in non reactive container.
3. Let stand overnight.
4. Next day drain thoroughly, add mustard, celery seed, and sugar.
5. Cover with vinegar.
6. I keep them in refrigerator but probably could be canned by using correct canning procedures.

cucumbers, onions, bell peppers, mustard, celery, sugar, white vinegar, jalapeno

Taken from www.food.com/recipe/dales-fannys-pickles-434003 (may not work)