BREAD & BUTTER PICKLES (8-10 pints)
*25 pickling cucumbers, thinly sliced
*6 onions, thinly sliced
*2 green peppers, diced
*3 garlic cloves, chopped
*1/2 cup pickling salt
*3 cups cider vinegar
*5 cups white sugar
*2 tablespoons mustard seed
*1 1/2 teaspoons celery seed
*1/2 teaspoons whole cloves
*1 tablespoon ground turmeric
~In a large bowl, mix together cucumbers, oinons, green bell peppers, garlic and salt.
~Allow a stand approximately 3 hours.
~In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric.
~Bring to a boil.
~Drain liquid from the cucumber mixture.
~Stir into the boiling vinegar mixture.
~Remove from heat shortly before the combined mixtures return to boil.
~Transfer to sterile canning jars, leaving 1/2 inch headspace.
~Make sure tops of jars are clean of any residue.
~Put on lids & rings.
~Boil in canning pot for 20 minutes.
~Remove and let stand for 24 hours.
~Store in cool place (fruit cellar).