Got 5 Extra Cucumbers?

NOB HILL--What to do with the ripe stuff from your garden is a happy problem. But if you can't eat your cucumbers fast enough, here is an excellent "Bread and Butter Pickles" recipe that you will LOVE. It will make about 3 pints. I got it from AllRecipes. The amounts are a little strange because it was downsized from a 25 cuke original recipe.

INGREDIENTS:

• 5 cucumbers, thinly sliced
• 1-1/4 onions, thinly sliced
• 1/2 green bell pepper, diced
• 5/8 clove garlic, chopped
• 1 tablespoon and 1-3/4 teaspoons salt
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• 1/2 cup and 1 tablespoon and 2 teaspoons cider vinegar
• 1 cup white sugar
• 1-1/4 teaspoons mustard seed
• 1/4 teaspoon celery seed
• 1/8 teaspoon whole cloves
• 1/2 teaspoon ground turmeric

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DIRECTIONS:

1. In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
4. Transfer to sterile containers. Seal and chill in the refrigerator until serving.