Bread And Butter Pickles

• 3 qt. small cucumbers (about 3 lb.)
• 3 c. thinly sliced small onions
• 2 medium green peppers, diced
• 1 sweet red pepper, diced
• 1/2 c. coarse pickling salt
• 4 c. white sugar
• 4 c. white vinegar
• 2 tsp. turmeric
• 2 tsp. mustard seed
• 1 tsp. celery seed
• 1/2 tsp. alum

1. Scrub cucumbers (do not peel).
2. Slice thinly (1/4 to 1/8-inch thick).
3. Combine cucumbers, onions, peppers and salt.
4. Cover and let stand overnight.
5. Drain well and wash with cold water in morning.
6. Combine sugar, vinegar, turmeric, mustard seed, celery seed and alum in a large pot.
7. Bring to boil; add drained vegetables and return to full boil.
8. Pack in hot sterilized jars covering vegetables with hot syrup and seal. Yield:
9. 6 pints.

cucumbers, onions, green peppers, sweet red pepper, coarse pickling salt, white sugar, white vinegar, turmeric, celery, alum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056997 (may not work)