Bread and Butter Pickles
1 gal. cucumbers
8 onions
½ cup salt
2 green peppers
2 red peppers
Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Put a heavy weight on top the pickles. A plate with a weight on top is best. Drain well and combine with:
5 cups sugar
2 tablespoons mustard seed
2 tablespoons celery seed
1½ teaspoons turmeric
½ teaspoon ground cloves
5 cups vinegar
Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars.