Bread And Butter Pickles

• 16 cups Thinly Sliced Unpeeled Cucumbers
• 6 whole Medium Onions, Thinly Sliced
• 1 whole Large Green Pepper, Seeded And Cut Into Slivers
• 1 whole Large Red Pepper , Seeded And Cut Into Slivers
• 1/2 cups Coarse (pickling) Salt
• 5 cups Granulated Sugar
• 2 Tablespoons Mustard Seeds
• 1 teaspoon Ground Turmeric
• 1-1/2 teaspoon Celery Seed
• 3 cups White Vinegar

1. Place sliced cucumbers, onions and peppers in a large non-metal bowl. Sprinkle the salt over top and mix. Cover and leave on your counter for 3 hours. After 3 hours, drain well.
2. Mix together the sugar, mustard seeds, turmeric, celery seed and vinegar in a large pot. Bring to a boil, stirring occasionally until sugar is dissolved. Add all the cucumber mixture and bring to a soft boil.Remove from heat and ladle into hot sterilized jars filling to within 1 inch of the top. Pour the syrup from pot over the pickles, leaving 1/4 inch head space. Using a non-metal tool, slide down the sides of filled jars removing air bubbles. Seal.
3. Makes 6 pints.

cucumbers, onions, green pepper, red pepper, coarse, sugar, mustard seeds, ground turmeric, celery, white vinegar

Taken from tastykitchen.com/recipes/canning/bread-and-butter-pickles/ (may not work)