4 med. cucumbers
2 med. carrots
2 med. green peppers
2 med. red peppers
2 c. sugar
1 1/2 c. cider vinegar
1 tbsp. celery seed
1 tbsp. mustard seed
1 tsp. salt
1/2 tsp. turmeric

Wash cucumbers; DO NOT PEEL. Cut in sticks 2 x 1/2 inch to measure 7 cups. Place in large glass bowl (NOT METAL). Cover with brine made with 1/2 cup salt to each quart of water. Let stand overnight. Drain and rinse.

Cut carrots and peppers in sticks 1/2 inch wide. Cook carrots in amount salted water for 5 minutes. Drain. In a saucepan, combine sugar, vinegar, celery seed, mustard seed, salt and turmeric; cook and stir until sugar is dissolved. Add cucumbers, cooked carrots and peppers. Heat only to boiling. Pack in hot sterilized jars and seal. makes 4 pints.