2 quarts or 4 pints peeled sliced cukes (good cukes don’t peel big ones do).

{ 2 sliced onions (med.) more if you like
#1 { 2 small sweet peppers (red for color)
{ 2 or 3 Tbls. Salt

Let set for 3 hours – stir occasionally.

Bring to a boil:

{ 1 ½ c. white vinegar (it doesn’t darken)
{ 2 c. sugar
#2 { 1 Tbls. Celery seed
{ 2 Tbls. Mustard seed
{ 1 Tbls. Whole cloves
{ ¼ teas. Alum (crisps)

2 quarts or 4 pints peeled sliced cukes (good cukes don’t peel big ones do).

Drain cukes and onions (well). Add cukes & onions to syrup (#2). Cook until cukes are transparent (20 mins. To ½ hour).

Put in HOT jars, seal & turn upside down.