Slice the cucumbers, onions and peppers and place them into a very large pan, Sprinkle pickling salt over them and let stand overnight (this makes pickles crisp). Then place into cotander and let drain for 1 hour.
Put vinegar, mustard seeds, celery seeds, tumeric and sugar into a large kettle and bring just to a boil. Remove quickly from heat-do not continue to boil.
Stenilize pint canning jars & lids pack hot sterilized jars with cucumber slices, peppers and onions. Pour hot vinegar mixture into jars, leaving 1/2" headspace. Cover with lids. Screw on bands. Process in boiling water for times recommended by USDA.
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