8 lb. Kirby cucumbers
4 tbsp. pickling salt
3 c. sugar
1 tsp. dry mustard
6 large green peppers
3 c. cider vinegar
1 tsp. turmeric
1 tsp. celery seed

In large bowl, combine cucumbers (cut in 1/4-inch slices) and bell pepper (cut in 1/4-inch julienne strips) with salt and cold water to cover. Let stand, covered, stirring occasionally, 2 hours. Drain well. In large kettle, combine vinegar, sugar, turmeric, mustard and celery seed. Bring to a boil. Add cucumbers and bell peppers. Cook, stirring 2 to 3 minutes. Can in 6 pint jars. Sterilize. Store in cool dark place.