1 GALLON:

1 c. red peppers
1 c. green peppers
1 c. onion
1 c. carrots
1 c. celery
1 c. cauliflower
10 c. cukes

Slice into large container. Pour 2 tablespoons canning salt over and let set 2 hours. Rinse and drain.

SYRUP:

3 c. sugar
1 1/2 c. vinegar
1 1/2 tsp. celery seed
1 tsp. mustard see

Heat until warm, pour over vegetables. Refrigerate overnight and put in 1 gallon or 4 quarts. Store in refrigerator.