12 lg. cucumbers (do not peel, but you may remove the seeds)
8 sm. onions
2 green peppers

Grind together. Add 1/2 cup salt. Let stand overnight. In morning, let drain and drain for at least 1/2 day.

SYRUP:

5 c. sugar
5 c. vinegar
3 tbsp. pickling spice (tie up in a cloth)

Heat syrup until sugar is dissolved. Add cucumber mixture and cook until transparent. Remove pickling spice. Put in jars and seal.