When the garden gives you cucumbers, make pickles!
CRISP PICKLE SLICES
4 quarts sliced unpeeled medium cucumbers
6 medium white onions, sliced [6 cups]
2 green peppers, sliced [1 2/3 cups]
3 cloves garlic
1/3 cup pickling salt
5 cups sugar
3 cups cider vinegar
2 tablespoons mustard seed
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
Combine cucumbers, onions, green pepper, garlic, and salt. Cover with cracked ice; mix well. Let mixture stand 3 hours; drain well. Remove garlic. Combine remaining ingredients; pour over cucumber mixture. Bring to boiling. Pack cucumbers and liquid into hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath [half-pints or pints] 5 minutes. Makes 8 pints.
[Pickles and Relishes, Better Homes and Gardens HOME CANNING COOK BOOK, 1973 – p. 77]