4 quarts sliced medium cucumbers
6 medium sliced white onions
2 green bell peppers, chopped
3 cloves garlic
1/3 cup course/medium pickling salt
5 cups sugar
1 1/2 teaspoons turmeric (optional)
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
3 cups cider vinegar
Wash cucumbers, but do not pare. Slice thin. Add onions, bell pepper, and whole garlic cloves. Add salt and cover with cracked ice. Let stand in refrigerator for 3 hours. Mix thoroughly, rinse and drain.
Combine remaining ingredients and bring to boil. Boil for 10 minutes. Place cucumber mixture into boiling mixture. Bring back up to a boil and then remove from heat. Seal in hot sterilized jars. Makes 8 pints.
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