Vegetables:

9 cucumbers, washed, NOT peeled

6 medium white onions

1 green bell pepper

1 red bell pepper

6 garlic cloves

⅓ cup salt

Ice

Wash the cucumbers, do not peel them. Peel the onions. Wash and core the bell peppers. Peel the garlic. Slice the vegetables thin (either a mandolin or a food processor would work well and save some time). Layer the vegetables with ice and salt. End with a layer of salt on top. Cover with a lid or a clean towel. Let everything sit for at least 3 hours (or overnight). Drain thoroughly. Make the pickling mixture:

Pickling Mixture:

3 cups distilled white vinegar

5 cups sugar

1½ teaspoons turmeric

1½ teaspoons celery seed

2 tablespoons mustard seeds

Combine the ingredients and pour the mixture over the drained vegetables. Heat to boiling only (stirring every now and then). Ladle into 8 sterile pint jars. Process according to your canner’s instructions. Wait one month after canning before serving. Makes: 8 pints.