8 c. peeled and sliced cucumbers
1 c. sliced celery
1 c. sliced onions
1 c. green pepper, sliced
1/2 c. red pepper, sliced

Sprinkle with 1 1/2 tablespoons plain salt - let set 1/2 hour - don't drain.

SYRUP RECIPE:

1 c. vinegar
1 1/3 c. sugar
1 tsp. mustard seed
1 tsp. celery seed

Bring to a boil - then pour syrup over pickles and refrigerate. Keeps in refrigerator a long time.