6 lb. cucumbers with peel
2 lb. onions
3 green peppers, seeds removed
2 red peppers, seeds removed
1/2 cup coarse (pickling) salt
10 cups boiling water
2 1/2 cups white vinegar
5 cups granulated sugar
2 tbsp. mustard seed
1 tbsp. turmeric
2 tbsp. cornstarch
2 tbsp. cold water

Cut cucumbers, onions, green peppers and red peppers into chunks. Put through grinder into large pot.

Sprinkle with salt. Pour boiling water over all. Cover and let stand overnight on counter.

In morning, drain mixture well. Add vinegar, sugar, mustard seed and turmeric. Bring to a boil over medium heat. Stir often. Boil slowly for 30 minutes.

Stir cornstarch into cold water. Stir into boiling pickle until thickened slightly.

Pour into hot sterilized jars to within 1/4-inch of top; adjust lids finger-tight. Process in a boiling water bath canner for 5 minutes.