3 gallon pickles, sliced lengthwise
20 sm. onions
8 to 10 sweet peppers
1 c. salt to 1 gallon water

Don't peel pickles. Grind all together. Let set in salt water 4 hours. Drain well.

PART II:

4 3/4 c. vinegar
2 tbsp. celery seed
1 tbsp. salt
1/2 box pickling spices, tied in cloth
6 c. sugar
2 tbsp. mustard seed
1 tsp. turmeric

Bring Part II ingredients to boil. Add Part I ingredients and boil 10 to 15 minutes. Seat at once in pint jars while hot.