Here is an old recipe clipping from an unknown newspaper, no date.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Krispy Lunch Pickles

25-30 medium size cucumbers
8 large white onions
2 large sweet peppers (green)
1 red sweet pepper
1/2 cup salt
5 cups cider vinegar
5 cups white sugar
2 TBS mustard seed
1 tsp tumeric
1/2 tsp. cloves

Wash cucumbers and slice as thin as possible. Slice onions and peppers; combine with cucumbers and salt. Let stand 3 hours and drain.

Combine vinegar, sugar and spices in large preserving kettle. Bring to boil. Add drained cucumbers. Heat thoroughly, but do not boil.

Pack while hot into sterilized jars and seal tightly at once.

Let cool at room temperature. Makes 6-7 pint jars. Refrigerate pickles after opening.