6 qt. cucumbers, med. size, sliced
1 red pepper, coarsely chopped
1 1/2 qt. cider vinegar
6 c. sugar
1 tsp. black pepper
3 green peppers, coarsely chopped
1 c. pickling salt
1/4 c. mustard seed
3 tsp. turmeric

In a container, cover vegetables and salt with water. Place a plate on top to prevent vegetables from floating. Let soak for at least 3 hours; overnight is okay. Drain completely. Combine all ingredients and bring to a boil. Fill pint jars and seal promptly. Makes about 12 pints. 12 servings.