Bread and Butter Pickles

From the Kitchen of Pamela Murphy

1 gallon cucumbers

8 onions

½ cup salt

2 green peppers

2 red peppers

Slice cucumbers, onions and peppers. Pack with salt in ice. Let stand 3 hours. Put a heavy weight on top the pickles. A plate with a weight on top is best. Drain well and combine with:

5 cups sugar

2 tbls. Mustard seed

2 tbls celery seed

1 ½ teas. turmeric

½ teas. ground cloves

5 cups vinegar

Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars.