Ingredients
20 cups sliced cucumbers (about 12 medium)3 cups sliced onions (about 4 medium)1 medium sweet red pepper, sliced1 medium green pepper, sliced3 quarts ice water1/2 cup canning salt6 cups sugar6 cups white vinegar3 tablespoons mustard seed3 teaspoons celery seed1-1/2 teaspoons ground turmeric1/4 teaspoon plus 1/8 teaspoon ground cloves
Preparation
Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours.
Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top.
In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
