Favorite Bread & Butter Pickles

• 20 cups sliced cucumbers (about 12 medium)
• 3 cups sliced onions (about 4 medium)
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced
• 3 quarts ice water
• 1/2 cup canning salt
• 6 cups sugar
• 6 cups white vinegar
• 3 tablespoons mustard seed
• 3 teaspoons celery seed
• 1-1/2 teaspoons ground turmeric
• 1/4 teaspoon plus 1/8 teaspoon ground cloves

1. Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours.
2. Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top.
3. In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

cucumbers, onions, sweet red pepper, green pepper, water, canning salt, sugar, white vinegar, celery, ground turmeric, ground cloves

Taken from www.tasteofhome.com/recipes/favorite-bread-butter-pickles/ (may not work)