Bread and Butter Pickles

1 gal cucumbers not peeled and sliced thin
4 small white onions sliced thin
2 shredded green bell peppers
1/2 cup Kosher salt

Mix all these by tossing well, cover with one quart of cracked ice. Cover with a dinner plate or similar weight and let stand for 3 hours.

 Syrup Ingredients:

3 Cups Xagave ( the original recipe called for 5 C. Sugar)              
1-1/2 Ttsp. tumeric                                                        
1/2 Tsp. whole cloves
2  Tbsp. mustard seed
1/2 Tsp. celery seed
3 Cups white vinegar
1 Cup rice vinegar
1 Cup water

Steps:

Mix, pour over well drained (not rinsed) cucumber mixture. Place over low heat. Stir with wooden spoon. Heat to scalding. Do not boil. Seal hot in sterile jars. Water bath can according to directions for your altitude. These pickles are good to eat right away but better after a week or two.