Grammie Bea'S Crispy Bread And Butter Pickles - cooking recipe

Ingredients

12 large cucumbers, skins on
4 medium onions
1 green pepper
3/4 cup salt (added to 3 quarts cold water)
1 quart vinegar
1 1/4 teaspoons cloves
1 teaspoon black pepper
1 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon turmeric powder
2 cups sugar

Preparation

Wash cucumbers and pepper.
Cut cucumbers and onions in slices 1/4-1/2\" thick.
Cut pepper into thin strips and then cut into thirds.
Soak all overnight in salted water.
When ready to make pickles:
Put 1 quart vinegar in a large pan or kettle.
Add cloves, black pepper, celery seed, mustard seed, turmeric powder, and sugar.
Drain the liquid out of cukes, pepper and onions. Add them into the vinegar mixture in the kettle.
Bring to a good scald, almost a boil.
Next, sterilize jars in boiling water in a large canning pan, or whatever you are using.
Add the pickle mixture to the jars, and seal while hot.
Make sure seals are down.
Note: Preparation time does not include soaking the cucumbers and onions overnight, or sterilizing the jars.