Yield: 10 Servings
|4 quarts||Sliced cucumbers|
|2 \N||Green peppers (chopped)|
|2 tablespoons||Mustard seed|
|6 \N||Medium onions|
|3 \N||Cloves of garlic (whole)|
|1½ teaspoon||Celery seed|
Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3 hours, then drain. Pour remaining ingredients over cucumber mixture. Heat JUST TO BOILING. Seal in jars. Makes about 9 pints. NOTE: Cucumbers covered with the cracked ice may be keep in refriferator overnite, then drained and processed the next day.