Bumper Crop Bread and Butter Pickles

12 Pints

Ingredients:

25 to 30 medium cucumbers, thinly sliced

8 large onions, coarsely chopped

1 large green pepper, coarsely chopped

1 large red pepper, coarsely chopped

1 large yellow pepper, coarsely chopped

5 cups cider vinegar (at least 5% acidity)

5 cups granulated sugar

1/2 cup canning salt

2 tablespoons mustard seeds

1 teaspoon turmeric

1/2 teaspoon ground cloves

Method:

Combine all vegetables in a large non-metallic container or crock with salt. Let stand for 3 hours and drain.

Combine vinegar, sugar, salt, mustard seeds, turmeric and cloves in a large kettle. Bring to a boil. Add the drained cucumbers. Heat thoroughly until amost boiling.

Pack into hot sterilized jars, leaving 1/4 inch headspace. Seal with lids and rings. Process in a boiling water bath canner for 10 minutes.