20 med. cucumbers
2 green peppers
5 med. onions
1/2 c. salt
2 c. brown sugar
2 c. vinegar
2 tbsp. celery seed
2 tbsp. mustard seed
1 hot chili pepper
1 (7 oz.) can pimiento

Put cucumbers, peppers and onions through food chopper or blender. Sprinkle salt over vegetables and let stand 8 to 10 hours. Drain and discard liquid. In 2 quart saucepan, combine remaining ingredients, except pimiento. Bring to boil and cook for 10 minutes. Remove spices. Add strained vegetables and finely chopped pimiento. Heat to boiling. Scoop into hot sterilized jars and close immediately to seal.