5 c. coarsely ground peeled cucumbers
2 c. coarsely ground red peppers (about 4)
2 c. coarsely ground green peppers (about 4)
3 c. coarsely ground onions (about 2 lb.)
3 c. coarsely ground celery (1 good sized bunch)
3/4 c. salt
1 1/2 qt. water (6 c.)
1 qt. white vinegar (4 c.)
2 tsp. mustard seed
2 tsp. celery seed
3 c. sugar

Mix cucumbers, red and green peppers, onion, celery, salt and water; let stand overnight. Drain in the morning. Add vinegar, mustard seed, celery seed and sugar. Bring to a boil and cook slowly for 10 minutes. Pack into hot pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath for 15 minutes. Makes about 7 pints.