BREAD AND BUTTER PICKLES

Recipe by Alama Sobota (Mary's Mother)

INGREDIENTS:
4 quarts sliced cumcumbers, medium size
6 medium onions
1 green pepper
1 red pepper
3 cloves garlic
1/3 cup canning salt (has no other chemicals)
5 cups sugar
3 cups vinegar, preferably cider
1 1/2 teaspoon tumeric
1 1/2 teaspoon celery seed
2 teaspoons mustard seed

Combine cumcumbers, onions, peppers, garlic, salt and ice cubes.  
Soak for 3 hours to set cucumbers then drain thoroughly
Bring to a boil, sugar, vinegar, tumeric, celery seed and mustard seed.
Then add to drained pickle mix.
Bring to a boil again.
Pack and seal in sterilized hot jars.
Use any jars that may not seal should be eaten first and stored in the refridgerator.

Delicious on sandwiches, in potato salad and just as they are.