Bread & Butter Pickles

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  • 6 pounds cucumbers, unpeeled
  • 8 onions thinly sliced
  • 2 green peppers thinly sliced
  • 2 red peppers thinly sliced
  • 1/2 cup salt
  • 1 quart crushed ice
  • 5 cups sugar
  • 1 1/2 teaspoons turmeric & mustard seed
  • 1 teaspoon celery seed
  • 1/4 teaspoon ground cloves
  • 1 quart white vinegar

Slice cucumbers very thin.  Place in two gallon container with onions and peppers. Mix salt and ice.  Pack on top of vegetables. Cover with weighted lid, and allow to stand for 3 hours. Drain.  Mix remaining ingredients and pour over vegetables in a large pot.    Bring to a boil over low heat. Stop cooking immediately, do not overcook.  Ladle into hot sterilized jars and seal.

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