A recipe from Aunt Ruth Ehlen.

Ingredients

 1 gallon cucumbers

 8 small white onions

 2 green peppers

 ½ cup salt

SYRUP

 5 cups sugar

 1 ½ teaspoons turmeric

 ½ teaspoon ground cloves

 2 teaspoons mustard seed

 1 teaspoon celery seed

 5 cups vinegar

Method

Wash but do not pare cucumbers. Slice in paper thin slices. Slice onions thin and cut peppers into shreds. Mix salt with the cucumbers, onions and peppers and bury pieces of cracked ice in mixture. Cover with weighted cover and let stand 3 hours. Drain well. Pour spices and vinegar over pickles. Place over low heat and stir occasionally. Heat to scalding but do not boil. Pour into hot sterilized jars and seal.