Bread and Butter Pickles

4 quarts sliced cucumbers
6 medium white onions sliced
1 green pepper
1 red pepper
3 cloves of garlic
1/3 cup salt
3 cups distilled white vinegar
5 cups sugar
1 1/2 tsp turmeric
1 1/2 tsp celery seed
2 tbsp mustard seed

In a large pot place cucumbers, onions and peppers sprinkling the slat over the layers.  Now mix a tray of ice cubes through the pickles.  Put another tray of ice on top.  Let them stand for 3 hours.  You may need more ice.  The ice-salt mixture helps make the pickles crisp.

Drain cucumber slices and discard the icy salt water.  You can divide the pickles into two batches.  Small batches keeps the crispness and green color.  Combine the vinegar, sugar and spices.  Pour over cucumber slices.  heat just to boiling.

Ladle the hot pickles into sterilized pint jars and seal.  Makes 8 pints.