Ingredients:

6 quarts dill size pickles

6 onions

3 green peppers

1/2 c salt

6 c cider vinegar

6 c sugar

2 tbsp. mustard seed

1 tbsp. celery seed

Directions:

1. Slice pickles and onions thin; chop peppers. Cover with cold water and 1/2 C salt. Let stand overnight. Then drain well.

2. Bring to a boil, the vinegar, sugar, mustard seed and celery seed. Add pickles, onions and peppers. Let all come to a boil then put in jars, leaving 1/2 inch head space and seal. Process 5 minutes for pints or quarts in boiling water bath canner.

Bon Appetit!