Canning Bread & Butter Pickles

Yields 8 pints
::YOU NEED::
1 gallon small cucumbers
2 BIG green bell peppers, or 4 small ones
8 small white onions
chopped bag of ice
ice cream salt
3 cloves garlic
5 cups sugar
1 1/2 tsp tumeric
1/2 tsp ground clove
1 1/2 tsp celery seed
2 tsp mustard seed
3 cups apple cider vinegar
8 pint size jars
new lids
clean ringers
big, deep dish pan
a few dish towels
BIG pot
wide mouth funnel
ladel
::DIRECTIONS::
1)Cut cucumbers & bell peppers into thin slices & onions into thin rings, all about 1/8" thin strips
2)put all veggies mixed well into the dish pan & cover with chopped ice, top ice with 1/3 cup ice cream salt & cover with a towel for 3 hours
3)in the mean time, chop garlic fine & place jars in a warm oven to sterilize, at about 200 degrees; bring to a boil 3 cups vin, garlic, tumeric, ground cloves, celery & mustard seeds & sugar,boil 5 min, then, reduce to simmer cooking slow until sugar dissolves. bring a shallow pan of water to a boil, add lids & reduce to simmer.
4)when 3 hours is up, drain veggies & rinse WELL, add to the liquid mixture as it simmers.
5)pack into hot jars with a wide mouth funnel & ladel. wipe rims clean & set lid ontop followed by a ringer. hand tighten, place to the side to seal. Do not move for 24 hours.