3 med. onions, sliced
1 sweet green pepper
1/2 c. salt
2 c. vinegar
2 c. boiling water
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. turmeric
1 1/2 c. sugar or Splenda
Mix cucumbers, onions, green pepper and salt; Cover with ice, let stand 2 hours. Drain and rinse off excess salt.
Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil.
Combine with cucumbers. Cook 5 minutes.
Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps.
Note: Original recipe did not call for further processing, but current recommendations are to process in a boiling water bath canner for 10 minutes. To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).
Yield: Three 1/2 pint jars.