Ingredients
5 qts thin sliced medium cucumbers (about 12)
8 medium thin-sliced white onions
1 or 2 chopped red peppers
1 cup salt
4 cup cider vinegar
1 cup water
3 cup sugar
2 cup brown sugar
1 tsp tumeric
1 Tblsp celery seed
2 Tblsp mustard seed
Alum
Preparation
Put cucs, onion and pepper in a bowl, layer with ice and salt. Top with ice. Let stand at least 4 hours. Add ice as needed. Drain pickles thoroughly. Combine vinegar, sugars, water, and spices. Heat to boil. Add veggies and heat slowly JUST to boil (Do Not Boil). Ladle into sterile jars. Add pinch of alum and seal.
