6 to 9 lg. cucumbers
6 lg. onions
3 green bell peppers
3 red bell peppers
1/4 c. canning salt

Peel and take seeds out of pickles and chop. Clean and chop peppers. Clean and slice onions. Add salt to vegetables. Mix and let stand overnight (or 8 hours). Rinse well with cold water; drain thoroughly. 2 c. brown sugar 2 c. vinegar 1 tsp. turmeric 1 tsp. celery seed 1 tsp. mustard seed

Combine in pot and bring to boil. Add vegetables and simmer 20 minutes (about) until pickles are glossy (but not mushy). Put in jars and seal with lids (cold packing is NOT necessary).