2 gallons sliced cucumbers
14 med. to lg. onions
4 lg. green peppers
2 red or yellow peppers (for color)
3/4 c. pickling salt

Layer cucumbers, onions, peppers, and salt. Let stand for 3 hours. Drain. Mix and heat until very warm: 1 tbsp. turmeric 1 tsp. celery seed 2 1/2 qts. cider vinegar 1 tsp. ground cloves 1/4 c. mustard seed

Pour over vegetables and bring to a boil. Pack into hot jars. To keep jars hot, keep them in a warm oven or very hot water. Screw on lids just until tight, making sure top of jar is cleaned. Do not over tighten. Lids should be kept in hot water until ready for use. Keep filled jars out of draft until completely cooled.

Check cooled jars, making sure they are sealed. Store unsealed jars in refrigerator. Eat within a few weeks.