Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 4 quarts | Sliced cucumbers |
| 2 \N | Green peppers (chopped) |
| ⅓ cup | Salt |
| 1½ teaspoon | Tumeric |
| 2 tablespoons | Mustard seed |
| 6 \N | Medium onions |
| 3 \N | Cloves of garlic (whole) |
| 5 cups | Sugar |
| 1½ teaspoon | Celery seed |
| 3 cups | Vinegar |
| \N \N | **OUTSTANDING** |
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.