Bucket Pickles

• 5 pounds Cucumbers, 1" To 1.5" Diameter, Washed
• 2 whole Large Onions
• 1 whole Red Pepper
• 1 whole Orange Pepper
• 1/2 cups Pickling Salt
• 8 cups Ice Cubes
• 4 cups Sugar
• 2 cups Vinegar
• 2 Tablespoons Pickling Salt
• 1 teaspoon Turmeric
• 1 teaspoon Celery Seed
• 1 teaspoon Dry Mustard

1. Slice the cucumbers, onions, and peppers into your preferred pickle thickness. Place in a large bowl and sprinkle them all over with the first amount of pickling salt. Cover with ice cubes and let them stand for 2 hours.
2. Combine remaining ingredients in a saucepan (sugar through spices) and bring to a boil. Remove from heat. Cool slightly.
3. Drain and rinse cucumber slices. Place in a brand new one-gallon bucket with a lid. Pour brine over the top. Cover and store in the fridge. Stir occasionally. They will be ready in 5 days.
4. I have stored these pickles in the fridge for up to 6 months, tightly sealed in glass jars.

cucumbers, onions, red pepper, orange pepper, pickling salt, sugar, vinegar, pickling salt, turmeric, celery, dry mustard

Taken from tastykitchen.com/recipes/canning/bucket-pickles/ (may not work)