3 lg. onions
6 lb. cucumbers
1 tsp. celery seeds
3 1/2 c. sugar
1/2 tsp. cinnamon
2 lg. red peppers (or 1 jar pimentos may be used)
2 c. vinegar
1 tsp. turmeric
1 tbsp. whole pickling spice (tied in a bag)

Chop all vegetables into pan (I use food processor) and sprinkle with 1 tablespoon salt; cover with ice and let stand for 2 hours. Combine spices in pan and bring to full boil. Add well drained vegetables and cook for 30 to 40 minutes or until vegetables turn clear. Pour into hot jars and seal. Can water bath for sure sealing (about 15 minutes). Yellow squash may be used in place of cucumbers. Good for salads and any recipe calling for sweet pickles and pimentos.