Bread And Butter Pickles - cooking recipe

Ingredients

1 gallon firm clean cucumbers
2 red peppers
10 small white onions
2 green peppers
1 1/2 tsp turmeric
1/2 tsp ground cloves
2 tsp celery seed
5 c. sugar
5 c. white vinegar
1/2 c. salt
1 qt. cracked ice

Preparation

Slice cucumbers in thin rounds, also cut onions and peppers in very thin slices. Mix with 1/2 c. salt and a qt. of cracked ice. Let stand for 3 hours in a covered stone crock, weighing down the pickles. Drain. Mix turmeric, ground cloves, celery seed, sugar, white vinegar together and pour the mixture over the pickles. Bring to the boiling point in an enamel or aluminum kettle. Pour into jars. Makes 8 pints or 3 quarts.