source: https://www.allrecipes.com/recipe/21166/bread-and-butter-pickles-ii/?printview

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Ingredients
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10-12 cucumbers (larger than kosher dill, smaller than table cucumbers). Weigh next time and update
1 large sweet onion
1 red bell pepper - cut into thin strips with wavy vegetable cutter
3 cloves garlic - chopped
1/3 c kosher salt
3 cups apple cider vinegar
5 cups white shugar
2 TBS mustart seed
1 1/2 tsp celery seed
1/2 tsp whole cloves
1 TBS ground turmeric

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Directions
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1: in a large bowl, mix together cucumbers, onions, bell pepper, salt. Mix thouroughly and refrigerate for about 3 hours.

2: Rinse and Drain the vegetables VERY well. They will be extremely salty otherwise.

3: In large pot  mix venegar, sugar, mustard seed, celery seed, cloves, and turmeric. bring to a boil.

4: Add cucumber mixture AND GARLIC to boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.

5: Transfer to sterile containers. Seal and chill in the regrigerator until serving.

This made 3 pickle jars worth.

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Comments
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Carol: Yummy! Really good on pulled pork. Not to salty and not too sweet.