Ingredients
| 4 Quart |
cucumbers, sliced |
| 2 |
green peppers, sliced thin |
| 10 |
small onions, sliced |
| 1 Cup |
salt |
| |
water to cover |
| 2 Tablespoon |
mixed pickling spice |
| 1 Quart |
vinegar |
| 6 Cup |
sugar |
| 1 Teaspoon |
celery seed |
| 1 Teaspoon |
tumeric |
| 2 Tablespoon |
white mustard seed |
Instructions
Place cucumbers, green peppers, onions and salt in a stone jar or large container. Cover with water and let stand overnight. Drain and rinse well. Place pickling spice in a small cloth bag and tie shut with a string. Combine vinegar, sugar and spices and the pickling spice bag. Let mixture come to a boil. Add cucumber mixture. Cook until tender, about 20 to 30 minutes. Pack into sterilized jars and seal.
