A fantastic bread and butter pickle, with a fantastic kick of garlic! A must have for summer, winter and all year through!
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
No nutrition information available
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.