Granny's Bread & Butter Pickles

• 1 gal. sliced cucumbers
• 6 md. onions (sliced)
• 1 lg. green bell pepper sliced
• 1/3 cup salt
• Vinegar syrup
• 4 cups white sugar
• 3 cups vinegar
• 1-1/2 tsp. celery salt
• 1-1/2 tsp. turmeric
• 2 tbsp. mustard seed
• 2 tbsp. mixed pickling spices

1. Put vegetables in large bowl.
2. Add salt and toss lightly.
3. Cover heavy with ice cubes (cover bowl) for 3 hours.
4. After 3 hours drain, rinse twice with cold water.
5. Drain.
6. Heat vinegar syrup until boiling.
7. Add vegetables.
8. Boil half a minute.
9. Pack in sterilized pint jars.
10. Wipe top of jar with wet towel before putting on lid.
11. Process jars accordingly: 20 minutes for quarts, 10 minutes for pints and 5 minutes for half pints.
12. Turn upside down on rack for 24 hours.

cucumbers, onions, green bell pepper, salt, vinegar syrup, white sugar, vinegar, celery salt, turmeric, mixed pickling

Taken from www.foodgeeks.com/recipes/21848 (may not work)