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6 c. cucumbers, sliced
3 med. onions, sliced
1 sweet green pepper
1/2 c. canning salt
2 c. vinegar
2 c. boiling water
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. turmeric
1 1/2 c. sugar

Sort cucumbers, discarding any with blemishes. Wash well.

Mix cucumbers, onions, green pepper and salt; let stand 2 hours. Drain and rinse off excess salt.

Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil.

Combine with cucumbers. Cook 5 minutes.

Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps.

Note: Original recipe did not call for further processing, but current recommendations are to process in a boiling water bath canner for 10 minutes. To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).

Yield: Three 1/2 pint jars.

Recipe by: Mrs. Mercer, Kentucky State Fair and Mercer Co. Fair, Blue Ribbon Winner
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