MOM’S BREAD AND BUTTER PICKLES

4 quarts. Sliced cucumbers

6 medium white onions, sliced

2 green sweet peppers, sliced

3 cloves garlic

1/3 cup salt

Slice cucumbers, onions, peppers and garlic. Sprinkle salt over top. Cover with crushed ice. Let stand for 3 hours, replenishing ice as it melts.

Make pickling solution by combining the following:

5 cups sugar

1-½ tsp. Turmeric

2 tsp. Mustard seed

1-½ tsp celery seed

3 cups vinegar

Bring to boiling point. Drain vegetables and put in syrup. Heat until green has left mixture. Seal in sterilized jars.