3 L small cucumbers 3 qt
750 ml small onions, thinly sliced 3 cup
2 medium green peppers, diced
1 sweet red pepper, diced
125 ml pickling salt 1/2 cup
1 L sugar 4 cup
1 L vinegar 4 cup
10 ml turmeric 2 tsp
10 ml mustard seed 2 tsp
5 ml celery seed 1 tsp
Scrub cucumbers; cut into 1/8 inch (.5 cm) slices. Combine cucumbers, onions, peppers and salt. Cover and let stand for 12 hours or add 2 trays of ice cubes and let stand 3 hours. Rinse and drain well.
Combine sugar, vinegar, turmeric, mustard seed and celery seed in large saucepan. Bring to a boil over high heat. Add drained vegetables and return to full boil. Pack into hot sterilized sealers, covering vegetables with hot syrup. Seal.
Serves 24