---------- Recipe via UNREGISTERED Meal-Master (tm) v8.04
  Categories: Vegetables, Pickles
       Yield: 1 8 pints
        4 qt Cucumbers, un peeled, sliced
        6     Medium Onions, sliced
        2     Green or Red sweet peppers,s
        3     Cloves garlic
     1/3 c   Pickling salt
        5 c   Sugar
        3 c   Cider or white vinegar
        2 T   Mustard seeds
   1 1/2 ts  Turmeric
   1 1/2 ts  Celery seeds
        Combine the cucumbers, onion, peppers, garlic, and salt in a 5-gallon
 crock, large ceramic, glass, or stainless steel bowl.  (I use a clean,
 Coleman ice chest) Cover the vegetables with ice and mix well.  Let stand for
 about 3 hours.
        Drain the vegetables and remove the garlic.  Combine the remaining
 ingredients in a large kettle.  Add the vegetables to the syrup and bring to
 a boil.
        Pack the pickles into hot, sterilized pint jars, leaving 1/4 inch head
 space.  Seal.  Process in a boiling water bath or steam canner for 5 minutes.
  When the processing time is up, remove the jars and set them on a towel or
 wooden rack away from drafts. Allow the jars to cool undisturbed for 24
 hours. Test by pressing in the center of the seal. It should not pop back up.