BREAD & BUTTER PICKLES

4 qts. small – medium cucumbers, washed & chopped

3 medium onions, thinly sliced

1 red pepper, chopped

1 green pepper, chopped

½ C coarse pickling salt

Ice water

Syrup:

3 C white vinegar

5 C white sugar

½ tsp. turmeric

½ tsp. celery seed

2 tbsp. mustard seed

Combine the cucumbers, onions, peppers and salt.  Cover with ice water and let stand for 3 hours.  Drain very well and rinse with cold water and drain very well.

Combine all the syrup ingredients in a large pot and add the cucumber mixture.  Bring to a boil and cook until tender.  Fill jars while hot and seal.