Bread And Butter Pickles

• 1 gal. cucumbers
• 8 small onions, thinly sliced
• 2 green peppers, cut fine
• 1/2 c. salt
• 5 c. sugar
• 1 1/2 tsp. turmeric
• 1/2 tsp. ground cloves
• 2 Tbsp. mustard seed
• 1 tsp. celery seed
• 5 c. vinegar

1. Scrub fresh, crisp cucumbers.
2. Wash but don't peel.
3. Slice cucumbers crosswise and mix with onions and green peppers.
4. Mix the salt with the vegetables and bury 1-quart cracked ice in mixture. Cover with a heavy lid.
5. Let stand 3 hours.
6. Drain and prepare the following:
7. Blend sugar, turmeric and cloves together.
8. Add mustard and celery seed and vinegar.
9. If the vinegar is too strong, substitute 1 cup of water for 1 cup vinegar.
10. Pour this mixture over the vegetables in a large pan; heat to scalding, stirring occasionally but do not boil.
11. Seal in hot, sterilized jars.
12. Let stand about 3 to 4 weeks before using.

cucumbers, onions, green peppers, salt, sugar, turmeric, ground cloves, celery, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771869 (may not work)