6 lg. cucumbers
11 med. onions
3 lg. green peppers
3 lg. red peppers
1/2 c. salt
1 pt. vinegar
3 tbsp. mixed spices
1/2 pt. water
4 c. sugar
2 tbsp. celery salt
1 tbsp. curry powder

Slice very thin - cucumbers, onions, pepper. Sprinkle with 1/2 cup salt and add enough cold water to cover vegetables. Let stand overnight. Drain thoroughly, add the vinegar, spices, water, sugar and celery salt. Boil 10 minutes, add curry powder just before boiling time is up. Pack pickle and syrup into sterilized Kerr jars to within 1/2 inch of top. Put on cap and screw band on firmly. Process in boiling water bath 5 minutes. Yield: 8 pints.