Ingredients:

4-5 quarts pickling cucumbers, sliced

6 cups onion slices

2 cups bell pepper slices

3 garlic cloves

1/3 cup Mrs. Wages® Pickling & Canning Salt Cracked ice

3 cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)

5 cups granulated sugar

2 tablespoons mustard seed

1 1/2 teaspoons turmeric

1 1/2 teaspoons celery seed

Directions:

1. Wash jars in hot soapy water, rinse well. Sterilize for 10 minutes in boiling water and hold in hot water.

2. Wash and drain sliced cucumbers. In a large bowl, combine cucumber slices, onions, peppers, garlic, and salt. Cover mixture with cracked ice and let stand for 3 hours at room temperature. Drain well and transfer to a large saucepan.

3. In a separate container, combine vinegar, sugar, mustard seeds, turmeric, and celery seeds. Mix well to dissolve sugar. Pour vinegar mixture over vegetables and bring to boil. Pack into pint jars. Remove air bubbles and wipe rims. Adjust lids and process immediately for 10 minutes, using boiling water bath method. In 24 hours you will have crisp pickle slices.

Bon Appetit!