Bread & Butter Pickles II

From the kitchen of: Dawn Corbin

6 Qts. cucumbers
9 onions
3 peppers
5 cloves garlic
1/3 & 1/6 c. salt

Brine:
7 1/2 c. sugar
2 1/4 tsp. turmeric
3 Tbsp. mustard seed
4 1/2 c. vinegar

Combine the first 4 ingredients in a 8 quart bowl or (very clean) large dish pan. Don't peel cucumbers, slice about 1/8 inch thick. (Warning: Never use store cucumbers that are waxed) Slice onions thin, slice pepper (I use 1/2 red & 1/2 green pepper ), add the whole garlic, and mix well. Then cover with the salt. Cover with cracked ice. Mix thoroughly. Let stand for 3 hours. Combine remaining ingredients in 8 quart sauce pan, heat to boiling. Drain cucumber mixture thoroughly. Combine with brine, heat to boiling again. Put into sterile jars and seal.

Note: This Brine makes a good marinate for shredded cabbage. Marinate 2 days before using.