isabelle posey's cucumber pickle

Isabelle Posey was a distant cousin on my mother's side of our family, related to us through the McWilliamses who moved out to Wyoming in the early 20th century. My grandmother used cousin Isabelle's recipe for bread and butter pickles, which, though a pretty standard recipe, was nonetheless passed along to me as follows:

6 quarts sliced cucumbers (do not peel)
1 quart sliced onion (or less, for flavoring)
4 sliced green or red peppers (or less, likewise for flavoring)

Soak overnight in a brine using 1 cup salt to 9 cups water. If in a hurry it can be used after soaking for 5 hours. Drain.

Mix:
6 cups sugar
6 cups vinegar
1 tablespoon celery seed
1 tablespoon white mustard seed
1 heaping teaspoon tumeric

Add cucumbers and bring to a boil. Do not boil.

Pack in jars. You can make a smaller quantity and it works.