2 c. red bell peppers, chopped
2 c. green bell peppers, chopped
2 c. onions, chopped
2 c. celery, chopped
2 1/4 tbsp. salt
1 1/3 c. sugar
2 1/3 c. vinegar

Cover vegetables with boiling water and simmer 10 or 15 minutes. Drain well. Add remaining ingredients; boil 15 to 30 minutes. Pour into jars, seal while hot.

NOTE: Tough, shriveled pickles are the result of too much salt or sugar, or too strong a vinegar. Soft pickles are the result of too strong a vinegar or too weak a brine. Use high grade cider vinegar or pure grain vinegar, 40 to 60 percent strength.