4 cups cucumbers, chopped (4 medium)
2 cups onions, peeled and chopped
1 cup sweet red pepper, seeded,
cored and chopped
1 cup green pepper, seeded,
cored and chopped
1⁄4 cup salt
31⁄2 cups sugar
2 cups cider vinegar (5% acetic acid)
1 tbsp. celery seed
1 tbsp.mustard seed
1. Wash vegetables and trim 1⁄16 inch
from blossom ends of cucumbers.
Chop and combine vegetables with
1⁄4 cup salt. Cover with ice cold water
and let stand 2 hours.Drain vegetables
and press in a clean white cloth to
remove all liquid.
2. Combine sugar, vinegar and spices in a
large kettle, and heat to a boil. Add
drained vegetables and simmer 10
minutes.
3. Fill clean, hot pint jars with hot
mixture, leaving 1⁄2-inch headspace.
Remove bubbles with a rubber
spatula.Wipe jar rims with a clean,
damp cloth.
4. Cap jars with pretreated lids.
Adjust lids.
5. Process in a boiling water canner:
10 minutes for pints.

Yield: 4 to 5 pints