6 lbs. ripe yellow or green cucumbers
6 lg. onions
6 green peppers
1/4 c. salt
1 gal. water

Pare cucumbers. Cut in half and scrape out seeds and pulp. Dice firm the white inner rind. Peel onions and dice. Clean peppers and dice. Combine and stir in salt. Let stand overnight. Drain and rinse twice.

Combine:

2 1/2 c. vinegar
2 c. sugar
2 c. light brown sugar
1 tsp. turmeric
1 tsp. celery seed
1 tsp. mustard seed

Add to vegetables. Cook slowly until cucumbers are transparent about 20 minutes. Put in jars and seal.

Yields: 6 pints.