Von's Bread & Butter Pickles, from Dorothy (Aunt Dottie) Black

2½ or 3 dozen 5"x1½" cucumbers
2 or 3 (or more) green peppers
8 medium onions
½ cup salt

Wash cucumbers well, slice about ¼-inch thick; also peppers & onions into a large pan (enamel, if you have one).
Sprinkle with salt. Bury about 2 trays of ice cubes in the vegetables. Cover with a weighted lid. Let stand 3 hours; drain well.

Make pickling syrup:

5 cups sugar
1½ teaspoons turmeric
½ teaspoon ground cloves
1½ teaspoons ground ginger
2 teaspoons celery seed
2 teaspoons mustard seed
4 cups vinegar
1 cup water

Combine all ingredients in a large pot & bring to a boil. Add vegetables. Re-heat just to boiling. Pack in jars; run a knife around the inside of the jars to make sure that syrup gets down. Be sure pickles are covered with syrup. Makes 5 or 6 pints.

Maryanne's note: Aunt Dottie doesn't give instructions for processing in hot-water bath, but you should plan on doing that. Hot-packing without processing isn't considered safe anymore. Aunt Dottie lived in Farmville, VA & I presume that's where she got this recipe.