Slice cucumbers 1/8 inch thick after washing (do not peel).
Cut onions into slices and shred peppers.
Season them with salt and mix well.
Fill a quart (2 trays) of ice cubes into the center.
Cover with a weighted lid.
Let stand for 3 hours and drain thoroughly.
Prepare the syrup by mixing sugar, turmeric, and cloves.
Then add celery seed, mustard, and vinegar.
Drizzle over sliced vegetables.
Cook over low heat, stirring occasionally with a wooden spoon.
The mixture should be heated to scalding. Pour into hot, sterilized jars, and seal.
Makes about nine pints.
Notes
Pickles are so good and are a healthy snack idea that can be enjoyed with family and friends. Make nine pints of bread and butter pickles with this recipe.