Sterilize jars and lids
Clean the peppers and slice them into thin slices.
Peel the onions. Cut the onions in half. Slice the onions.
Peel the garlic. Crush the garlic.
Wash the cucumbers. Cut off the ends. Slice the cucumbers into thin slices.
Combine the peppers, onions, garlic, cucumbers and salt in an extra large bowl. Add in layers, alternating ingredients.
Add ice to vegetable mixture. Mix well. Top with ice cubes.
Cover with a towel and let sit for 3 hours.
After 3 hours, drain the vegetables.
In a large pot, combine the sugar, mustard seed, celery seed, and turmeric. Mix well.
Add 3 cups of vinegar. Stir to dissolve the sugar mixture.
Add drained vegetables. Bring the mixture to a boil.
Add boiled mixture to the sterilized jars.
These pickles can be processed in a water bath for 10 minutes following all standard water bath canning procedures or stored in a refrigerator for up to several months.
This recipe will make 4 quart sized jars.