Source: Farm Journal Cookbook Doubleday & Co, NY 1959 Yield: 7 pints Thinly slice cucumbers (we prefer crinkle cut). Slice peppers and onions paper thin and combine in a large stone pickling crock, stainless steel soup pot or other large non-reactive vessal. Mix salt and ice. Gently mix with vegetables. Cover crock with weighted lid. (I use several canning jars filled with water on top of a plate). Let sit 3 hours, then drain well. Combine sugar, spices, and vinegar, until sugar is dissolved. Pour over vegetables in large steel or enamel kettle. Bring to boil over *low* heat. Pour into hot clean canning jars and seal immediately. Posted to JEWISH-FOOD digest by PhatWolf on Sep 25, 1998,