Bread and Butter Pickles II

Slice cucumbers, onions, green and red peppers in paper-thin rounds. Place in stone crock. Mix salt and ice. Pack around sliced vegetables.

Cover crock with weighted lid; allow to stand 3 hours, then drain.

Combine sugar, spices and vinegar. Pour over vegetables in large enamel or aluminum kettle. Bring to boil over low heat.

Pour into hot sterilized jars, seal immediately.