This was one of our great-great-grandmother’s canning recipes. If you know how to can produce safely, go for it. We make a half- or quarter-recipe – the pickles will keep in the refrigerator for about a week, and the neighbors are very happy when we share a jar or two.

• 6 quarts cucumbers, sliced
• 3 red bell peppers, diced
• 3 green bell peppers, diced
• 2 sweet onions, sliced thinly
• ¼ cup mustard seeds
• 2 tablespoons celery seed
• 3 tablespoons turmeric
• ¼ cup sugar
• 2 cups apple cider vinegar

Combine cucumbers, onions, salt, and a couple of cups of ice cubes in a large bowl. Put a plate over the top; weight it with a 2-liter bottle of soda (or something similar) and let stand for about 3 hours. Drain and rinse thoroughly. Put cucumbers into large stockpot. In the same bowl, combine the vinegar, sugar, turmeric, celery seed, and mustard seed and stir well. Pour over cucumbers. Heat over medium heat until almost boiling. Remove from heat, and allow to cool. Place into tightly covered containers, and store in refrigerator for up to one week.