Instructions:

Yield: 7 pints

6 lb Cucumbers
1 lg Sweet red pepper; cut into strips
1 sm Onion, sliced
2 ea Garlic cloves
1 1/2 cup Pickling salt
2 qt Crushed ice
3 cup Sugar
1 qt White vinegar
2 tbsp Mustard seeds

Wash cucumbers; remove 1/4-inch from ends. Cut into 1/4-inch slices. Combine cucumbers, red pepper, onion, and garlic in a large bowl; add salt, and stir well. Pack ice over cucumbers; cover and let stand 3 hours. Remove garlic; rinse, and drain.

Combine remaining ingredients in a large Dutch oven; bring to a boil. Add vegetables and reduce heat; simmer, uncovered, 5 minutes. Pack cucumber mixture into hot, sterilized pint jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.