Crisp Pickle Slices

4-5 quarts cucumber slices
6 cups onion slices
2 cups green pepper slices
3 garlic cloves
1/3 cup MRS. WAGES Canning and Pickling Salt
cracked ice
3 cups vinegar
5 cups sugar
2 tablespoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed

Wash and drain sliced cucumbers. Peel 6-7 medium-sized onions. Slice 6 cups of onions and 2 cups of green peppers. Add garlic and salt. Cover the mixture with cracked ice. Let stand 3 hours, then drain well. Mix vinegar, sugar, mustard seed, turmeric, and celery seed. Stir gently until the sugar is in solution. Pour the vinegar-spice mixture over the vegetable mixture, then bring the batch to a boil. Pack into pint jars. Remove air bubbles. Adjust lids. Process immediately for 10 minutes, using boiling water bath method.
Yield note: In 24 hours you will have 7-9 pints of crisp pickle slices.

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