Ingredients
4 quarts thinly sliced medium cucumbers
6 medium white onions, thinly sliced
3 cloves garlic, minced or crushed
1 green pepper, cut into narrow strips
1 sweet red pepper, cut into narrow strips
1/3 cup salt
3 cups distilled white vinegar
5 cups granulated sugar
1.5 teaspoons ground turmeric
1.5 teaspoons celery seed
2 tablespoons mustard seed
Method
Prepare the cucumbers by slicing them thinly. In a large bowl, combine the sliced cucumbers, sliced onions, garlic, and the green and red peppers cut into narrow strips. Sprinkle the salt over the vegetables, add cracked ice to help chill and draw out moisture, and mix thoroughly. Let the mixture stand for about 3 hours, then drain well.
In a saucepan, combine the distilled white vinegar, sugar, turmeric, celery seed, and mustard seed. Bring the mixture to a rolling boil, stirring until the sugar dissolves. Pour the hot pickling liquid over the drained cucumber and pepper mixture, stirring gently to distribute the spices evenly.
Return the mixture to heat just until it reaches a full boil again, then pack the hot mixture into sterilized jars, leaving appropriate headspace. Seal the jars while hot to ensure proper preservation.
This recipe yields approximately 8 quarts of pickled cucumbers. Allow jars to cool and store in a cool, dark place. Refrigerate after opening and use within a reasonable time for best flavor.