12 lg. ripe cukes
3/4 c. coarse salt
6 lg. sweet peppers, diced
4 c. sugar
12 onions (2 to 2 1/2" diameter)
2 lg. bunch diced celery
1 qt. vinegar
2 tbsp. mustard seed

Peel cukes, scoop and discard seeds and centers; dice pulp into 1/4 inch cubes. Peel and dice onions to same size. Add salt and mix well. Cover and let stand 10 to 12 hours. Drain well until dry. Dice celery and peppers in 1/4 inch cubes. Combine vinegar, sugar and mustard seeds in a large enamaled kettle; add vegetables. Cook over low heat until mixture is thick and cukes are tender and yellow golden colored. Ladle into clean hot jars. Boiling water bath for 5 minutes.