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Bread and Butter Pickles

4 md Cucumbers
6 md Onions; sliced
2 Green peppers; chopped
3 Garlic cloves
1/3 c Pickling salt
Crushed ice
5 c Sugar
3 c Cider vinegar (5% acidity)
2 tb Mustard seed
1 1/2 ts Ground turmeric
1 1/2 ts Celery seed

Wash cucumbers, and slice thinly. Combine cucumbers, onion, green pepper, garlic, and salt in a large Dutch oven. Cover with crushed ice; mix thoroughly, and let stand 3 hours. Drain. Combine remaining ingredients, and pour over cucumber mixture. Heat thoroughly, just until boiling. Pack while boiling into hot sterilized jars, leaving 1/2-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on metal bands. Process in boiling-water bath 10 minutes.

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