Aunt Florrie's Bread and Butter Pickles

4 quarts paper-thin unpeeled cucumber slices
8 medium-size white onions, peeled and sliced paper thin
2 medium-size sweet green peppers (or 1 green and 1 red), washed, cored, seeded, and coarsely chopped
1/2 cup pickling salt
1 quart cracked ice
5 cups sugar
1-1/2 teaspoons turmeric
1/2 teaspoon cloves
2 tablespoons mustard seeds
1 teaspoon celery seeds
5 cups cider or white vinegar

Mix all vegetables, salt, and ice in a very large colander, weight down, pressing out liquid, set over a large kettle, and let stand 3 hours (in refrigerator if possible). (Note: If kitchen is warm and you haven't refrigerator space, add more cracked ice after 1-1/2 hours.)

Meanwhile, wash and sterilize 6 (1-quart) jars and closures, stand on a baking sheet, and keep hot in a 250-degree F. oven until needed. Mix sugar, spices, and vinegar in a very large enamel or stainless-steel kettle. Drain vegetables well and add to kettle. Heat, uncovered, over moderate heat just to the boiling point, moving a wooden spoon through mixture occasionally but not actually stirring.

Ladle boiling hot into jars, filling to within 1/8-inch of tops, wipe rims, and seal. Cool, check seals, label, and store in a cool, dark, dry place. Let stand 4 to 6 weeks before serving.

Yield: 6 quarts (96 servings)