5 qt. sliced cucumbers
6 medium onions
2 red and green bell peppers (I also use butter sweet pepper, jalapeno peppers and hot pepper), sliced (mix, depending on taste)
3 cloves garlic (optional; depending on other peppers used)
1/3 c. coarse medium salt
5 c. sugar
3 1/2 c. cider vinegar (1 qt. vinegar)
2 tsp. turmeric
2 tsp. celery seed
2 Tbsp. mustard seed

Do not pare cucumbers; slice thin. Add onions, peppers and garlic. Add salt. Cover with cracked ice. Mix thoroughly. Cover and let sit 3 hours. (I use large roaster pan.) Drain well. Combine remaining ingredients; bring to a boil. Add cucumber mixture and stir well. Heat to boiling. Seal in hot sterilized jars. Makes 5 quarts. Be sure to pack cucumbers in jars.