'16 small cucumbers, cut into 6 mm thick slices'
'1/2 cup salt'
'8 onion slices'
'2 red bell pepper slices, seeds removed'
'3 cups sugar'
'5 cups vinegar'
'2 tablespoons mustard seed packed in a cheesecloth bag'
'1/2 teaspoon ground cinnamon, freshly grated'
'16 small cucumbers, cut into 6 mm thick slices'
'1/2 cup salt'
'8 onion slices'
'2 red bell pepper slices, seeds removed'
'3 cups sugar'
'5 cups vinegar'
'2 tablespoons mustard seed packed in a cheesecloth bag'
'1/2 teaspoon ground cinnamon, freshly grated'
'Place the cucumbers in a large bowl and sprinkle with salt.'
'Add a layer of crushed ice on top of the cucumbers.'
'Cover the bowl with a plate and weigh it down with a heavy object
Let it sit for 3 hours.'
'Drain and rinse the cucumbers.'
'Transfer them to a large saucepan, add all the remaining ingredients, and simmer over low heat, stirring frequently, for 30 minutes.'
'Remove the mustard seed bag, and pack the still-warm pickles into sterilized, airtight containers.'
'Fill 9 jars with 500g each'
'Use to accompany meats or poultry, or in salads and sandwiches.'
