Bread And Butter Pickles

• 4 qt. young firm cucumbers, sliced thin
• 7 c. thinly sliced onions
• 2 c. red or green sweet peppers, cut in strips
• 1/2 c. cooking salt (noniodized)
• 1 c. water
• 2 1/2 c. white vinegar
• 2 1/2 c. sugar
• 2 Tbsp. mustard seed
• 1 tsp. ground turmeric
• 2 tsp. celery seed

1. Wash cucumbers.
2. Do not peel.
3. Cut into thin slices.
4. Put cucumbers, onions and pepper in large container.
5. Dissolve salt in water and pour over vegetables.
6. Stir.
7. Put a 2 inch layer of ice on top and let stand 3 hours.
8. Weight them down with heavy object. Combine vinegar, sugar and spices in saucepan and bring to boil. Cook until sugar is dissolved.
9. Drain vegetables and add syrup. Bring to a hard boil and remove from heat at once.
10. Pack in jars. Fill to overflowing and seal at once.
11. Store in cool, dark place. For best flavor, chill before serving.
12. Makes 6 pints.

young firm cucumbers, onions, red, cooking salt, water, white vinegar, sugar, ground turmeric, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024173 (may not work)