Bread-and-Butter Pickles

• 8 medium cucumbers, sliced into 1/8-inch-thick rounds
• 13 cup kosher salt
• 4 medium onions, peeled and thinly sliced
• 1 green bell pepper, stemmed, seeded and cut into 1/4-inch dice
• 1 red bell pepper, stemmed, seeded and cut into 1/4-inch dice
• 3 cups white vinegar
• 3 cups sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds

1. In a large bowl, toss the cucumbers and salt and let stand for 4 hours or, refrigerated, overnight.
2. Have ready 8 hot, sterilized pint (2-cup) jars and lids.
3. (See pickled peppers for sterilizing instructions.)
4. Place the cucumber slices and their liquid in a large kettle and add remaining ingredients.
5. Place over high heat and bring just to a boil.
6. Remove from heat.
7. Gently pack the cucumbers into the jars, leaving 1/4inch of space below the lip.
8. Pour enough liquid into the jars to cover the ingredients.
9. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
10. Fill a large kettle fitted with a rack halfway with water and bring to a boil.
11. Meanwhile, bring a teapot full of water to a boil.
12. Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches.
13. Bring to a boil and boil 10 minutes.
14. Using tongs, remove jars from the kettle.
15. Using potholders, tighten lids.
16. Allow to cool.
17. Store in a cool, dark place.

cucumbers, kosher salt, onions, green bell pepper, red bell pepper, white vinegar, sugar, mustard seeds, celery seeds

Taken from cooking.nytimes.com/recipes/7956 (may not work)