12 medium cucumbers
8 medium onions
1/3 cup canning salt

Coarsely grind/chop the cucumbers and onions. Mix thoroughly with canning salt and leave overnight, covered in a cool place.

The next day, drain the juice off and add:

3 green peppers, finely chopped
3 red peppers, finely chopped
1 pint good quality white vinegar
3 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
1/2 teaspoon turmeric

Bring all ingredients to a boil, reduce heat to simmer (180°F) for 10 minutes. Ladle mixture into hot jars leaving 1/2 inch headspace and process in a boiling water bath for 5 minutes for 1/2 pints or 10 minutes pints.