6 lbs. ripe green cucumbers
6 lg. onions
3 sweet red peppers
3 sweet green peppers
1/4 c. salt
2 c. each white and brown sugar
2 c. white vinegar
1 tsp. turmeric
1 tsp. celery seed
1 tsp. mustard seed

Pare cucumbers. Cut long way, discard seeds and pulp. Dice the firm white inner. Peel onions, dice, cut peppers, remove seeds and dice. Combine diced vegetables. Stir in salt. Let mixture stand overnight. Then drain and rinse in cold water. Drain again.

Combine sugar, vinegar, turmeric, celery seed and mustard seed. Add to vegetable mixture. Cook slowly until cucumbers are transparent, not mushy, about 20 minutes. Seal at once in hot sterilized jars covering with liquid. Makes about 6 quarts.