Ingredients

　　4 quarts unpeeled cucumbers, thinly sliced

　　8 white onions, peeled and thinly sliced

　　2 green peppers, seeded and shredded

　　1/2 cup salt

　　about 1 quart ice

　　1 1/2 teaspoons turmeric

　　2 teaspoons mustard seed

　　2 teaspoons celery seed

　　1/2 teaspoon powdered cloves

　　5 cups sugar

　　5 cups cider vinegar

　　Mix the vegetables with the salt in a large bowl. Spread the ice over the top, cover with a weighted lid or plate and let stand for 3 hours. Drain. Mix the remaining ingredients in a large pot and bring to a boil. Add the drained vegetables and bring to a boil again. Pour into hot, sterilized jars, cover and seal.