Ms. Linda's Bread and Butter Pickles...

3 quarts pickling cucumbers, sliced (about 13 small cucumbers
2 cups yellow onion, thinly sliced
2 cups red bell pepper, thinly sliced
1 1/2 tbsp. salt
1 quart cider vinegar
3 cups sugar
1/4 tsp. turmeric
3/4 tsp. celery seeds
1 tbsp. yellow mustard seeds

Thinly slice the pickles into 1/8-inch slices. Peel and quarter the onion and slice each quarter crosswise into thin slices. Core the red peppers and cut into quarters lengthwise, then each quarter into thin slices. Combine these ingredients with the salt and mix thoroughly. Let the vegetables sit, covered, in the refrigerator for 2 hours. Afterwards, remove the vegetables from the refrigerator, rinse them in a colander to remove the surface salt, and set aside.

Meanwhile, combine the cider vinegar, sugar, turmeric, celery seeds and mustard seeds in a 2-gallon saucepot. Bring to a boil, and let simmer for 20 minutes. Add the vegetables to the pot and bring back to a boil. Immediately remove from the heat and place the pickles with their brine into a shallow container to cool. Store the pickles and brine in the refrigerator until ready to use.