BREAD & BUTTER PICKLES

Ingredients

4 quarts thinly sliced, unpeeled cucumbers
2 green peppers, thinly sliced
6 onions, thinly sliced
3 cloves garlic, thinly sliced
1/3 cup salt
5 cups sugar
3 cups cider vinegar
2 tablespoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery salt

Preparation

Combine cucumbers, peppers, onion and garlic in a bowl. Sprinkle salt over vegetables. Cover with ice and let sit for 3 hours. Drain well, discarding any remaining ice. In a large saucepan, combine sugar, vinegar, mustard seed, turmeric and celery salt. Heat, stirring, until sugar dissolves. Pour in drained vegetables. Bring to a boil. Remove from heat and pack vegetables into hot, sterilized pint jars; pour syrup in each jar to cover vegetables. Makes 6 pints.