Garlic Pickles

8-10 canning jars

4 quarts cucumbers, chunked 4 onions, chopped 5 garlic bulbs 2 green peppers, cut into squares ⅓ cup salt 3 cups white vinegar 5 cups sugar 1½ teaspoons turmeric 1½ teaspoons celery seed

Mix cucumber, onions, garlic, green peppers and salt in a large pan and cover with ice. Let stand for 3 hours and drain. Mix vinegar, sugar, turmeric and celery seed in a big canning pot. Bring to a boil. Fill canning jars with cucumber mixture and enough liquid to fill jar ¼ inch from lid. Put lids on jars and let cool. When jars have popped and cooled, screw lids tighter. Store in cool, dark place. Fills approx. 8-10 mason jars.