C.J.'S Tangy Bread And Butter Pickles - cooking recipe

Ingredients

5 qt. sliced cucumbers
6 medium onions
2 red and green bell peppers (I also use butter sweet pepper, jalapeno peppers and hot pepper), sliced (mix, depending on taste)
3 cloves garlic (optional; depending on other peppers used)
1/3 c. coarse medium salt
5 c. sugar
3 1/2 c. cider vinegar (1 qt. vinegar)
2 tsp. turmeric
2 tsp. celery seed
2 Tbsp. mustard seed

Preparation

Do not pare cucumbers; slice thin.
Add onions, peppers and garlic.
Add salt.
Cover with cracked ice.
Mix thoroughly.
Cover and let sit 3 hours.
(I use large roaster pan.)
Drain well. Combine remaining ingredients; bring to a boil.
Add cucumber mixture and stir well.
Heat to boiling.
Seal in hot sterilized jars.
Makes 5 quarts.
Be sure to pack cucumbers in jars.