Bread And Butter Pickles - cooking recipe

Ingredients

4 qt. young firm cucumbers, sliced thin
7 c. thinly sliced onions
2 c. red or green sweet peppers, cut in strips
1/2 c. cooking salt (noniodized)
1 c. water
2 1/2 c. white vinegar
2 1/2 c. sugar
2 Tbsp. mustard seed
1 tsp. ground turmeric
2 tsp. celery seed

Preparation

Wash cucumbers.
Do not peel.
Cut into thin slices.
Put cucumbers, onions and pepper in large container.
Dissolve salt in water and pour over vegetables.
Stir.
Put a 2 inch layer of ice on top and let stand 3 hours.
Weight them down with heavy object. Combine vinegar, sugar and spices in saucepan and bring to boil. Cook until sugar is dissolved.
Drain vegetables and add syrup. Bring to a hard boil and remove from heat at once.
Pack in jars. Fill to overflowing and seal at once.
Store in cool, dark place. For best flavor, chill before serving.
Makes 6 pints.